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.
This recipe goes with Chicken-Arugula Focaccia Sandwiches
Cooking Light AUGUST 2002
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.
(Totals include Rosemary-Garlic Rub)
Go to Full Version of