Ready in just 20 minutes, this juicy grilled chicken is complimented by the sweet flavor of grilled leeks. A lemony, rosemary marinade gets applied halfway through the grilling process for a simple, flavorful finish.
Preheat the grill on high, about 10 minutes. Meanwhile, use a sharp knife to halve the chicken to create 2 cutlets per breast (about 6 total). Set on a sheet tray. Cut the leeks lengthwise through the center to divide in half. Rinse (keeping the layers intact) to remove any sand. Lay on the sheet tray with the chicken. Season chicken and leeks front to back with salt, pepper, and a drizzle of olive oil to coat.
Working in batches, grill the chicken cutlets with the leeks over medium heat with the lid closed. Tip: You may need to lower or raise the heat, depending on your grill to prevent fire making contact with the food. Avoid lifting the chicken for the first 5 minutes, so that you can achieve caramelization. You can make the marinade while you wait.
In a large bowl, combine the olive oil, lemon juice, and rosemary. Set the bowl by the grill and use tongs to dip the partially cooked chicken and leeks in the marinade (just prior to turning over to the other side). Grill until you see a good layer of caramelization on the leeks and chicken, or until an internal thermometer reads 165°F for the cutlets, about 5 minutes per side. You can set the cooked pieces in the bowl with the marinade as its ready. Serve hot.
Variation Tip: Instead of leeks, try using zucchini. Cut the zucchini down its length to divide in half. Season with salt, pepper, and olive oil and grill for 5 minutes, until slightly charred. Coat in the rosemary-lemon marinade and then grill the other side for 3 minutes.