Ingredients
  • 6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon finely shredded lemon peel
  • 2 teaspoons snipped fresh thyme
  • 1 teaspoon snipped fresh rosemary
  • 1/4- 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/8- 1/4 teaspoon ground black pepper
  • Fresh thyme sprigs (optional)
  • Lemon wedges (optional)
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How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

Directions
1. 
Place chicken in a resealable plastic bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel, the snipped thyme, rosemary, crushed red pepper, salt, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
2. 
Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 188, Fat, total (g) 8, chol. (mg) 66, sat. fat (g) 1, carb. (g) 1, fiber (g) 0, pro. (g) 26, sodium (mg) 132, Lean Meat () 4, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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