- 1/4 cup lemon juice
- 3 tablespoons honey
- 2 teaspoons canola oil
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 boneless skinless chicken breast halves (6 ounces each)
- In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Yield: 6 servings.
Originally published as Grilled Lemon-Rosemary Chicken in Healthy Cooking October/November 2012, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed May. 20, 2013
It was really delicious. I used 6 chicken thighs and doubled the recipe. I also added 4 cloves of chopped garlic to add more flavor. I would highly recommend.