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Grilled Rosemary Chicken

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
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