Now that I have broken the lemon barrier I am very open to giving this little citrus treasure a try. While I was cruising through FoodBuzz I came across a recipe for Grilled Lemon and Rosemary Chicken by one of my favorite bloggers Cookin Canuck. It just sounded so good and I love the fact that it uses chicken thighs vs chicken breasts. I have long been a fan of chicken thighs for many reasons. They are easier to cook without the risk of being dry like a breast, they have more flavor, and they are cheaper a HUGE plus! I substitute boneless skinless thighs for breasts whenever I can. If you are strictly watching your calories then opt for the boneless skinless breasts but try using cutlets or cutting them in half like a book and cooking them so you have less of a chance to dry them out.
One of the things I love about this recipe is the fact that you make a vinaigrette instead of a marinade. So you cook the chicken first and then into the tub it goes to soak up flavor while you finish cooking. You can also choose to eat it right away or cover it and put it in the fridge for later. It is awesome hot, especially with the creamed spinach I made to go alongside. But I can tell you that this makes a FANTASTIC sandwich or slice it and put it on a salad. Because the chicken goes into the vinaigrette after it is cooked it is safe to save the leftovers and use it on a salad the next day yummmm!
Of course I can’t leave a recipe alone and after I printed it off and was organizing my ingredients I realized I had thyme as well as rosemary, a combination I love, so out came the thyme to jump into the tub with all the other ingredients. I also added more rosemary and garlic, boy do I love my garlic. It is a good thing that Kevin loves garlic too otherwise I would never get any kisses!
Whisk the lemon juice, rosemary, thyme, garlic, honey, salt and pepper in a bowl. Once combined slowly whisk in the olive oil.
Preheat grill or grill pan to medium-high heat. Brush with vegetable oil.
Drizzle the chicken thighs with a bit of the vegetable oil and season with salt and pepper on both sides. Place chicken on grill and cook till chicken is done through, approximately 4 to 5 minutes per side.
Remove the chicken from the heat and place in bowl with the vinaigrette. Toss to coat the chicken. At this time you can cover and refrigerate the chicken or set it aside.
Once you plate the chicken drizzle it with a bit of the vinaigrette.
Heat a large skillet over medium-high heat, add your butter. Once melted add your garlic and saute for a couple minutes before adding your spinach to wilt down. Then add your grated nutmeg.
Add the cream and stir to combine. Heat till warmed through, a minute or two, and remove from heat and serve.