Randy Mayor; Lydia DeGaris-Pursell
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.


How to Make It

Step 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.

Step 2

Prepare grill.

Step 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.

Step 4

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

Step 5

(Totals include Rosemary-Garlic Rub)

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Ratings & Reviews

daneanp's Review

October 18, 2014
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!

carolfitz's Review

August 16, 2014
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.

rstarrlemaitre's Review

August 02, 2011
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

gnc929's Review

February 19, 2010
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.

JessicaLuu's Review

September 19, 2010