GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
GRILLED LEMON ROSEMARY CHICKEN BREASTS
A simple marinade with garlic, lemon, fresh rosemary, honey and grainy mustard coats bone-in, skin-on chicken breasts making them ready for the grill. Lemon halves are also grilled and the smoky lemon juice is squeezed over the grilled chicken.
Provided by rita1431
Number Of Ingredients 11
Steps:
- In a shallow baking dish combine the marinade ingredients: olive oil, garlic, lemon zest, lemon juice, 2 tablespoons Rosemary, honey, Dijon mustard, salt and pepper. Add chicken breasts and toss to coat all sides. Cover and refrigerate for at least for 6 - 8 hours or overnight.
- Slice the 2 additional lemons in half and brush the exposed parts with olive oil, set aside.
- Preheat the BBQ grill to medium-high. Place the chicken pieces skin side down (reserving the excess marinade and the lemon halves) over the direct heat on the grill and grill until the skin is just crisped, about 5 minutes per side.
- Turn off half of the burners and reduce the heat to medium on the remaining burners. Turn the chicken to skin side up and move it to the cooler zone of the grill where no burners are on. Close the lid and cook the chicken slowly over indirect heat, while brushing occasionally with the remaining marinade. (At the end of cooking discard the remaining marinade).
- About half-way through the cooking time, place the lemon halves cut side down on the lit side of the grill. Grill the lemons (without squeezing) until they are completely charred and caramelized.
- Continue cooking the chicken over the indirect heat until a thermometer inserted in the thickest part of the breast meat reads 165 degrees F. The chicken is fully cooked when no pink juices run and is springy when pressed. Actual grilling time will depend on the size of the breasts and the temperature which the grill retains.
- Remove the chicken breasts and lemons to a platter and tent with foil. Let rest for 5 minutes. Just before serving squeeze the juice from the grilled lemons on the chicken pieces and garnish with additional Rosemary sprigs.
GRILLED CHICKEN BREASTS IN ROSEMARY MARINADE
This Grilled Chicken Breasts in Rosemary Marinade is a great standby. It can make the blandest chicken taste really good. Not only that, thanks to the combo of lemon, olive oil, and rosemary, this marinade will help make grilled meats healthier. Its ingredients have been shown to help cut down on the carcinogens that grilling at high heat can cause. It is delicious and good for you!
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Mix together all the marinade ingredients.
- Place the chicken in a baking dish that's large enough to hold all the pieces tightly. Pour the marinade over the chicken, turning it to make sure it is well coated. Cover and leave in the fridge for an hour, longer if you can, turning the pieces from time to time.
- Heat the grill or broiler.
- Turn the chicken in the marinade one more time to coat it evenly and set it on a plate. Sprinkle with a little sea salt.
- Grill the chicken 5-8 minutes a side, depending on the thickness of the breasts. When it's done, the juices should run clear. Let them sit a minute or two before serving.
- Put the remaining marinade in a small saucepan. Add ⅓ cup water and a pinch of salt. Bring to a boil and cook down, stirring, until the mixture has reduced by about half.
- Slice the breasts crossways and drizzle the sauce over them through a small strainer. Serve!
Nutrition Facts : Calories 881
GRILLED CHICKEN BREAST W/ROSEMARY AND THYME
I came across this most juicy chicken breast recipie while on EDIETS.com. My DH just loves it. I make it at least once a week and always when I have guests in town. It is the easiest & tastiest recipe to make. Bonus, clean up is a piece of cake! (prep time includes 30 minutes marinating in refrigerator). Serve with steamed veggies or salad, and rice or mashed potatoes for a complete dinner.
Provided by Trixyinaz
Categories Chicken
Time 49m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat either grill or broiler.
- Combine olive oil and spices in a flat dish.
- Add chicken and coat both sides.
- Cover with plastic wrap and marinate in the fridge for 30 minutes.
- Grill or Broil chicken for 5-7 minutes, then turn and baste with remaining marinade.
- Cook an additional 5-7 minutes or until inside is no longer pink.
- Serve.
- Throw away any leftover marinade.
Nutrition Facts : Calories 342.2, Fat 22.1, SaturatedFat 3.3, Cholesterol 82.2, Sodium 93.3, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 33
GRILLED CHICKEN BREAST WITH WHITE ROSEMARY BARBECUE SAUCE
Provided by Rick Rodgers
Categories Chicken Garlic Picnic Super Bowl Backyard BBQ Dinner Mayonnaise Lemon Rosemary Spring Tailgating Grill Grill/Barbecue Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
- 2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
- 3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
- 4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.
ROSEMARY LEMON GRILLED CHICKEN
This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.
Provided by ANGELLACHELLE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h23m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
- Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
- Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
- Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g
GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS
This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.
Provided by DEJackel
Categories Chicken Breast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
- Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
- Poor the marinade all over the chicken (cover top and bottom).
- Let the chicken marinade in the mixture for 2 - 3 hours.
- Grill/barbecue the chicken and serve!
ROSEMARY CHICKEN BREASTS
I believe I got this recipe from the Food Network. It's so quick and easy to make -- and so delicious. And it makes such a nice presentation served sliced on a platter with fresh rosemary sprigs as garnish. Very, very tasty
Provided by Bobbie
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place balsamic vinegar in one pie plate (or similar container).
- Place the olive oil in another pie plate (or similar container).
- Coat chicken with balsamic vinegar, then olive oil.
- Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
- Heat a medium nonstick skillet over medium heat .
- Add chicken breasts and cracked garlic to the pan.
- Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- Slice each chicken breast and serve on plate.
GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE
This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn.
Provided by Annie H
Categories Raspberries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
- Combine remaining ingredients; pour evenly over chicken breasts.
- Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
- Turn occasionally.
- Remove chicken from marinade, reserving marinade.
- Arrange in one layer in greased 9x13-inch pan.
- Pierce skin in several places with sharp knife.
- Cover with foil.
- Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
- After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
- For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
- Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.
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- Preparing the chicken: If your chicken breast has an uneven thickness, place the chicken breast between two sheets of plastic wrap and pound with a meat tenderizer or even a mason jar to flatten the chicken and get it closer to being an even thickness throughout the entire breast.
- In a gallon size Ziplock bag, Add the chicken breast. (You can use 2-4 large chicken breasts for this recipe. When deciding on how much chicken breast to use for each person, I like to plan for 1/3 lb of chicken breast per person) If you are marinading more than about 4 large chicken breasts, you will want to double your recipe.
- Add the avocado oil, lemon juice, minced garlic, fresh rosemary-be sure it is minced into very small pieces, Dijon mustard, salt, and pepper.
- Zip the ziplock bag and roll the chicken breast and the marinade around until the marinade is all mixed together and covering all of the chicken.
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