Grilled Rosemary Chicken
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|
|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