Lemon Rosemary Chicken
- 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 thermometer reads 170°.
4 ounce-weight: 200 calories, 8g fat (0 saturated fat), 73mg cholesterol, 64mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Sep 10, 2014
Not as flavorful as the "real" lemon rosemary chicken
Jun 10, 2012
How is it Lemon Rosemary Chicken, when there are NO LEMONS USED?
Dec 11, 2011
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.