Sometimes, the simplest meals are the most satisfying. This Italian-Marinated Chicken brings together the warmth of rosemary, the smokiness of paprika, and the richness of olive oil in a dish that’s as flavorful as it is effortless. Paired with a crisp seasonal salad, it’s the perfect recipe for a light, refreshing summer dinner that comes together in just minutes.
Ingredients:
- For the Chicken:
- Boneless, skinless chicken breasts or thighs (about 1½ pounds)
- Marinade:
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon paprika (sweet or spicy, to taste)
- For the Salad:
- 2 medium tomatoes
- 1 cucumber
- 1 small red onion
- Optional Sides:
- Fresh ricotta or cottage cheese
- Sliced cheese (such as mozzarella or provolone)
- Garlic cloves (sliced, for grilling)
Preparation:
- Marinate the Chicken:
A few hours before cooking, place the chicken fillets in a resealable bag or shallow dish. Mix olive oil, salt, rosemary, and paprika in a small bowl, and pour the marinade over the chicken. Ensure all pieces are coated. Cover and refrigerate for at least 2 hours. - Grill the Chicken:
Heat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and place it directly on the hot grill. Cook for about 5–7 minutes per side, or until the internal temperature reaches 165°F. - Prepare the Salad:
While the chicken is grilling, slice the tomatoes, cucumber, and red onion. Toss them in a bowl with your favorite dressing or simply drizzle with olive oil, salt, and a splash of vinegar. - Optional Additions:
Serve the chicken with fresh ricotta or cottage cheese on the side, or place a slice of cheese on each fillet while it’s still hot to melt slightly. For a bold flavor, grill garlic slices alongside the chicken and use them as a topping. - Serve and Enjoy:
Plate the grilled chicken with the fresh salad and any desired sides. This meal is light, refreshing, and perfect for summer!
