Our grilled lemon rosemary chicken recipe is simple and delicious, which are two things every home chef loves. Fresh rosemary is a key ingredient for the success of this dish.

Ingredients

• 1 gallon water
• 1 cup kosher salt
• 1-1/2 cup granulated sugar
• 2 tablespoons lemon zest
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 teaspoon whole black peppercorns
• 1/2 gallon ice
• 8 chicken breasts, skin on

For the Salsa Verde:

• 4 tablespoons Italian parsley leaves, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh chervil, chopped
• 2 cloves garlic, minced fine
• 1/4 teaspoon dry mustard powder
• 2 tablespoons fresh lemon juice
• 4 tablespoons cider vinegar
• 4 ounces good quality extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Directions

1. In a large pot, combine water, salt, sugar, lemon zest and spices.
2. Bring to a boil and then remove from heat and let steep for 1 hour.
3. Transfer to a non-reactive container and add ice.
4. Cool brine to below 40*.
5. Add chicken and refrigerate for at least 6 hours or up to 48 hours.
6. Remove from brine and pat dry.
7. Heat grill to medium heat and lightly oil.
8. Season the chicken with a small amount of salt and place skin-side down on grill.
9. Cook for approximately 3-1/2 minutes and then turn the chicken 90 degrees to the right and grill for another 3-1/2 minutes (this will create a crisscross grill mark pattern).
10. The skin should become dark brown.
11. Flip the breast and cook for approximately 7 additional minutes.
12. Remove from heat and let rest for 5 minutes.
13. Slice and serve with Salsa Verde and roasted potatoes.

This grilled lemon rosemary recipe serves 8.

For the Salsa Verde:

1. Place all in food processor and blend. In a large pot, combine water, salt, and surgar.
2. Combine all ingredients and place in a blender.
3. Process the mixture until smooth.
4. Season with salt and pepper to taste.
5. Refrigerate until ready to serve.

The Salsa Verde can be made up to 1 day in advance.