Print Options

 
 
 
 Print
Grilled Rosemary Chicken Recipe

Grilled Rosemary Chicken Recipe

This moist, tender chicken has a touch of rosemary flavor. It's so easy to throw together, which makes it a great weeknight dish. I always prepare extra pieces of chicken so that we can use it later in the week in "make-over meals." It's splendid the first day grilled but also makes fantastic chicken salad.—Holly Jackson, Calera, Alabama
TOTAL TIME: Prep: 15 min. + marinating Grill:10 min. YIELD:6 servings

Ingredients

  • 2/3 cup ranch salad dressing
  • 3 tablespoons olive oil
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons dried rosemary, crushed
  • 2 teaspoons dried basil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1-1/4 teaspoons dried oregano
  • 1-1/4 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (5 ounces each)

Directions

  • 1. In a large resealable plastic bag, combine first 11 ingredients. Flatten chicken to 1/2-in. thickness; add to bag. Seal and turn to coat. Refrigerate for 8 hours or overnight.
  • 2. Drain chicken 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 4-7 minutes on each side or until a meat thermometer reads 170°. Yield: 6 servings.

Nutritional Facts

1 chicken breast half equals 211 calories, 9 g fat (2 g saturated fat), 80 mg cholesterol, 207 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.