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Marinated Rosemary Chicken

 Marinated Rosemary Chicken
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.
6 ServingsPrep: 15 min. + marinating Grill: 20 min.


  • 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


  • 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.

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Marinated Rosemary Chicken (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.