Lemon Rosemary Chicken Recipe
- 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)
- 1. 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.
- 2. 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.
4 ounce-weight: 200 calories, 8g fat (0g saturated fat), 73mg cholesterol, 64mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 27g protein Diabetic Exchanges:3 lean meat, 1 fat
Reviews for Lemon Rosemary Chicken
"Not as flavorful as the "real" lemon rosemary chicken"
"How is it Lemon Rosemary Chicken, when there are NO LEMONS USED?"
"Instead of grilling, I sauteed the chicken in a little butter; it was very good. I made a cranberry-orange dipping sauce to accompany them."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.