Grilled Chicken with Rosemary
Yield
2 servingsPrep
75 minCook
50 minReady
130 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
chicken
cut in half |
|
| 2 | tablespoons |
rosemary leaves
fresh |
|
| 3 | each |
garlic cloves
peeled, crushed |
|
| 1 | x |
lemon juice
|
*
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
chicken
cut in half |
|
| 3E+1 | ml |
rosemary leaves
fresh |
|
| 3 | each |
garlic cloves
peeled, crushed |
|
| 1 | x |
lemon juice
|
*
|
| 59 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Place the chicken in a large bowl with the remaining ingredients.
Toss together until all is coated.
Allow to marinate for 1 hour.
Grill the chicken over medium low heat, about 25 minutes per side.
Brush the chicken with the remaining marinade while grilling.
The chicken is done when you pierce the bottom of a thigh and the juices run clear.
