GRILLED ROSEMARY CHICKEN
Quick and easy, this grilled rosemary chicken is full of exceptional flavor. The rosemary and garlic marinade is brightened with lemon juice - A Must-Try for Summer.
Prep
Time: 20 mins Marinade Time: 30
mins Cook Time: 10 mins Total
Time: 1 hr
Serves: 4
INGREDIENTS
6 cloves garlic, minced or grated on a microplane
3
Tbsp. olive oil
2
Tbsp. minced fresh rosemary
1
½ Tbsp. Dijon mustard
1
½ Tbsp. lemon juice
1/4 cup white wine
Zest
of ½ lemon
¼
tsp. ground black pepper
⅛ tsp. kosher salt
4 boneless, skinless chicken breast halves or 6 boneless, skinless chicken thighs
DIRECTIONS
1-
Whisk garlic, oil, rosemary, mustard, lemon juice & zest, wine, pepper, and salt together in
a bowl. Reserve 2 tablespoons for basting.
2-
Place chicken breasts in a resealable plastic bag. Pour garlic mixture over
top; seal the bag and massage marinade into chicken. Let stand for 30 minutes
at room temperature.
3-
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove
chicken from marinade and shake off excess. Discard remaining marinade.
4-
Cook chicken on the preheated grill for 4 minutes. Turn, baste with reserved
marinade, and continue to grill until no longer pink in the center and the
juices run clear, about 5 minutes. An
instant-read thermometer inserted into the center should read at least 160°F.
5-
Transfer chicken to a plate and cover with foil. Let rest for at least 4 minutes before
serving.
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