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Grilled Rosemary Chicken

This easy recipe is a perfect example of my kitchen mantra—simplicity with flavor—and gets right to the point of our blog: Get cooking simply. Skinless boneless chicken breasts are low in fat and therefore appeal to many of us. But they are often dry and lack flavor when cooked. This simple marinade (a brine of sorts) will change your perception of lean chicken breasts in one bite! A combination of cooking wine and white wine vinegar, along with rosemary, garlic and olive oil, adds moisture and savory flavor. Grilled Rosemary Chicken is one of my  summertime favorites. If you try it, let me know what you think. Click on comment at the very bottom of this post under the three small photos.

Why use cooking wine? The flavor is consistent, bottle after bottle, and does not turn sour. It is specifically made for cooking—a wine that is not too dry or too sweet. And, not everyone knows enough about wine, nor drinks it regularly, to choose the right wine with which to cook.
From what I understand, cooking wine came about in the 1920s during prohibition when the only way to use wine freely and legally for cooking was to add salt to it, which made it rather undrinkable.

Grilled Rosemary Chicken
Print This Recipe
Makes 4 to 6 servings       Marinating time 8–24 hours; cook time 7-10 minutes

1 cup Holland House white cooking wine
1/4 cup Holland House white wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh rosemary
  or 1 teaspoon dried rosemary, crushed
2 large garlic cloves, chopped
1/2 teaspoon coarse-ground pepper
1/4 teaspoon salt
  Boneless, skinless half chicken breasts (4 to 6, 1-1/2 to 2 lbs)

Combine cooking wine and wine vinegar, olive oil, rosemary, garlic, pepper and salt. Stir to dissolve salt.

Place chicken* in a sealable gallon plastic bag. Add marinade; seal bag. Refrigerate at least 8 hours or up to 24 hours, turning bag one or more times while marinating.

Preheat grill to medium-high heat. Drain chicken and discard marinade. Grill chicken 5-6 minutes over direct heat with cover closed. Turn chicken, close cover, and grill 2-4 minutes more.

Season with additional salt and pepper, if desired. Serve with grilled vegetables.

Kitchen Note: If parts of the chicken breasts are 1-inch thick or more, use a sharp knife to cut the thick end horizontally to make a smaller second piece. This ensures more even cooking of all the chicken.

An original recipe by Rita Held                   Photo & Styling by Suzanne Carreiro

Nutrients per serving (4 servings, 1-1/2 lbs chicken): 230 calories, 36g protein,
0g carb, 9g fat, (2g sat. fat), 100mg chol, 170mg sodium, 0g fiber

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6 Comments

  1. Maureen Magrath
    Posted July 12, 2010 at 8:54 am | Permalink

    Sounds delicious!!! Always looking for new ways to fix chicken. Will try it this week…

    • Rita's Kitchen
      Posted July 12, 2010 at 10:23 am | Permalink

      Please let us know how the chicken turned out, and if you would make it again.

  2. Areta Held-Masters
    Posted August 26, 2010 at 4:25 am | Permalink

    Can I do this with individually (flash) frozen chicken breasts?

    • Rita's Kitchen
      Posted September 22, 2010 at 7:32 am | Permalink

      Absolutely. Of course, thaw the chicken first.

  3. Maureen Magrath
    Posted September 21, 2010 at 4:38 pm | Permalink

    Ok…finally got around to this recipe. Have been marinating the chicken all day. Can’t wait to put it on the grill tonight. Will let you know what the critics (family) at the dinner table say tonight.

    • Rita's Kitchen
      Posted September 22, 2010 at 7:25 am | Permalink

      I look forward to the critic’s review! If the chicken is esp thick, be sure to cut it horizontally for more uniform marinating and grilling.

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