Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub 3 tablespoons Rosemary-Garlic Rub evenly over breast meat. Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half. Gently press skin to secure. Cover and refrigerate 4 hours.
Sprinkle chicken with pepper. Place chicken, skin sides down, on grill rack coated with cooking spray. Grill 25 minutes or until done, turning occasionally. Discard skin before serving.
Note: Store cooked chicken in refrigerator for up to 2 days.
This was amazing. We used our Traeger and the chicken was perfect. I didn't have yogurt so substituted Daisy low fat sour cream in the rub and it was fine. Served with Cavatappi with Bacon and Summer Vegetables (CL August 2009). Hubby said it was a "restaurant quality meal" and I'd definitely serve this for guests. Will make again for sure!
Made exactly to recipe (incl separate rosemary-garlic rub) and though the chicken was juicy the chopped rosemary was overpowering. Also don't see why you sprinkle something with pepper and then throw it (the skin) away. Shouldn't the pepper have been added to the marinade? Served with skewered/grilled yukon golds & shallots and steamed green beans.
A great and easy summer grill recipe - the rosemary and garlic flavor from the rub were superb on the chicken. The chicken was a little dry, and I might baste with additional rosemary rub or some olive oil to remedy the problem next time. Served with "ratatouille" vegetable skewers
This is the best chicken marinade ever! I use bone-in chicken breast, I double the amount of yogurt and add some chicken stock. I've used this recipe several times. It's best if you can let the chicken marinate overnight if not longer.