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.
- 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)
- 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.
Originally published as Rosemary Chicken in Quick Cooking May/June 1999, p42
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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