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 Ingredients | |
|---|---|
| 6 | ROCKY® Free Range Boneless Skinless Chicken Breast Filets |
| 3/4 cup | olive oil |
| 1 | lemon juiced and zested, plus 1 lemon for garnish (Use half of zest for tomato jam) |
| 1 tbsp | red wine vinegar |
| 1 tbsp | dijon mustard |
| 12 | rosemary sprigs, cleaned and chopped, reserve 3 sprigs for garnish |
| 8 | garlic cloves, coarsely chopped |
| 1 | shallot, minced |
| kosher salt & black pepper | |
| 1/2 tsp | red pepper flake |
| 1 lb | heirloom tomatoes, cored and finely chopped |
| 1/4 cup | honey |
| 3 | medium shallots, minced |
| 1 | clove garlic, minced |
| 1 tsp | fresh ginger, minced |
| 1 tbsp | olive oil |
| 1/2 tsp | cinnamon |
| reserved lemon zest | |
| kosher salt & black pepper to taste | |
 Method |
|
|---|---|
| 1 | In a large bowl whisk together marinade ingredients. Add chicken breasts to marinade, cover, and refrigerate for 3-6 hours. After chicken is adequately marinated, remove the chicken breasts and pat dry. Reserve the marinade for basting throughout grilling. |
| 2 | Preheat a grill on medium heat for 30-45 minutes. Place chicken breasts on the grill, turning and basting occasionally for 15-20 minutes, or until browned and has an internal temperature of 165°. Cut remaining lemon into half moons, and grill for garnishing. |
| 3 | One hour before the chicken has finished marinating, start prepping the tomato jam. In a non-reactive medium sauce pan, add the olive oil, garlic, shallot, and ginger. Place pan over medium heat, and saute for 10-12 minutes or until shallots and garlic become translucent. Add remaining ingredients, and bring to a low simmer. Simmer for 1 hour while stirring occasionally. Once it has thickened into a jam like consistency, remove from heat, and check seasoning. |
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