Grilled Rosemary Chicken Recipe

Grilled Rosemary Chicken Recipe
Grilled Rosemary Chicken Recipe photo by Taste of Home
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Grilled Rosemary Chicken Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill:10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill:10 min.

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

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.
Drain chicken and discard marinade. Lightly oil 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 thermometer reads 170°. Yield: 6 servings.
Originally published as Grilled Rosemary Chicken in Taste of Home Winning Recipes 3 2012, p141

Nutritional Facts

1 chicken breast half : 211 calories, 9g fat (2g saturated fat), 80mg cholesterol, 207mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 29g protein.

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  • 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)
  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. Lightly oil 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 thermometer reads 170°. Yield: 6 servings.
Originally published as Grilled Rosemary Chicken in Taste of Home Winning Recipes 3 2012, p141

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