Rosemary-Grilled Chicken

For a 30-minute meal, begin with this easy two-step dish. While the chicken marinates, make a green salad and your favorite flavored couscous or rice.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 18%
  • Fat: 3.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.6g
  • Carbohydrate: 2g
  • Fiber: 0.2g
  • Cholesterol: 72mg
  • Iron: 0.0mg
  • Sodium: 212mg
  • Calcium: 0.0mg

Ingredients

  • 1/2 cup dry white wine
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray

Preparation

  1. 1. Combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Seal bag, and shake until chicken is well coated. Marinate chicken in refrigerator at least 15 minutes.
  2. 2. Prepare grill.
  3. 3. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 6 minutes on each side or until done.
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