Wednesday, September 7, 2011

ROSEMARY-LEMON GRILLED CHICKEN BREASTS

1/2 cup lemon juice
6 tbsp canola or extra virgin olive oil
1/4 cup chopped onion
1/4 cup chopped fresh rosemary*
2 tsp grated lemon peel
1 tsp salt
1/2 tsp pepper
4 (1 lb total) skinless, boneless chicken breasts

Preheat grill and spray rack with nonstick cooking spray.

In a bowl combine the lemon juice, oil, onion, rosemary, lemon peel, salt, and pepper; mix together well. Place half the oil mixture into a large (1 gallon) zip-top plastic bag.

Pierce each piece of chicken several times with a fork. Place the chicken breasts in the bag of marinade and seal bag. Place in refrigerator and turn once or twice; drain.

Place the chicken on a medium-hot grill. Grill for 10 minutes and turn. Brush with half of the reserved sauce. Grill, brushing frequently with the remaining sauce for another 10 minutes or until the juices run clear when meat is pierced.

Yied: Serves 4

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