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Mediterranean Grilled Chicken

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 chicken breast half)
Cooking the chicken with the skin on renders it tender and flavorful. Serve the skewers of eggplant, tomatoes, onions, bell peppers, and zucchini - the key ingredients of Provence's ratatouille. To prepare the skewers, brush vegetables with olive oil, sprinkle with salt, and grill for 6 minutes, turning once. Save 2 cooked chicken breast halves for the Chicken-Arugula Focaccia Sandwiches. 

Ingredients

  • 6 bone-in chicken breast halves (about 3 pounds)
  • 3 tablespoons Rosemary-Garlic Rub
  • 6 rosemary sprigs
  • 6 thyme sprigs
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 167
  • caloriesfromfat 10 %
  • fat 1.9 g
  • satfat 0.5 g
  • monofat 0.5 g
  • polyfat 0.4 g
  • protein 34.3 g
  • carbohydrate 1 g
  • fiber 0.1 g
  • cholesterol 86 mg
  • iron 1.2 mg
  • sodium 151 mg
  • calcium 28 mg

How to Make It

  1. 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.

  2. Prepare grill.

  3. 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.

  4. Note: Store cooked chicken in refrigerator for up to 2 days.

  5. (Totals include Rosemary-Garlic Rub)