Marinated Rosemary Chicken Recipe

Marinated Rosemary Chicken Recipe photo by Taste of Home

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This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.

This recipe is:

Diabetic Friendly

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Marinated Rosemary Chicken Recipe

Prep: 15 min. + marinating Grill: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 broiler/fryer chicken (3 pounds), cut up and skin removed

Directions

In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once.
Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One serving (3 ounces cooked chicken) equals 175 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 312 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat.

Originally published as Marinated Rosemary Chicken in Taste of Home August/September 2004, p44