Home > Recipes > Lemon Rosemary Chicken

Lemon Rosemary Chicken Recipe

A fast-to-fix overnight marinade with dried rosemary gives wonderful herb flavor to this tender chicken shared by Marcia Morgan, Chevy Chase, Maryland. The leftovers are delicious in a chicken salad and other dishes.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Lemon Rosemary Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Rosemary Chicken Recipe

Prep: 5 min. + marinating Grill: 15 min.

Yield: 8 Servings

5 15 20

Ingredients

1 cup orange juice
1/4 cup olive oil
3 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)

Directions

Combine the first five ingredients; pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate reserved marinade for basting.
Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue cooking for 6-8 minutes or until a meat thermometer reads 170°. Yield: 8 servings.

Leftover: Chicken Alfredo

Nutritional Analysis: 1 chicken breast half equals 200 calories, 8 g fat (0 saturated fat), 73 mg cholesterol, 64 mg sodium, 3 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Rosemary Chicken in Quick Cooking May/June 1999, p42