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Marinated Rosemary Chicken

TOTAL TIME: Prep: 15 min. + marinating Grill: 20 min. YIELD: 6 servings.
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.

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once.
  • 4. 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.

Nutrition Facts

1 serving: 175 calories, 8g fat (2g saturated fat), 66mg cholesterol, 312mg sodium, 2g carbohydrate, 0 fiber), 23g protein. Diabetic Exchange: 3 lean meat.

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