Grilled Rosemary Chicken
Prep and Cook Time 30 minutes
Makes 4 servings
|2||tablespoons minced fresh rosemary|
|2||tablespoons lemon juice|
|2||tablespoons olive oil|
|2||cloves garlic, minced|
|4||boneless skinless chicken breasts (about 1 pound)|
- Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
- Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
- Grill chicken over medium-hot coals 5 to 6 minutes per side or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables; if desired.
To store fresh rosemary, wrap sprigs in a barely damp paper towel and place in a sealed plastic bag. It can be kept in the refrigerator for up to five days.
For added flavor, moisten a few sprigs of fresh rosemary and toss on the hot coals just before grilling.
|Serving Size:||1 chicken breast (without vegetables)|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||40 %|
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