Grilled Chicken with Rosemary

Learn to make a rosemary lemon marinade, great for chicken on the grill. Rosemary is easy to grow and keep on hand for using in the kitchen.

Ingredients:
4 boneless skinless chicken breast halves
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh rosemary
1 teaspoon minced garlic
1 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
Rosemary springs, if desired
Sun-Dried Tomato Pesto

1. Rinse chicken and pat dry. In large, heavy resealable plastic bag, combine lemon juice, rosemary, garlic, salt and pepper. Place chicken in bag, coating all sides with lemon juice. Seal bag; refrigerate 30 minutes.

2. Place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 minutes or until chicken is no longer pink in center, turning once. Garnish with rosemary sprigs and Sun-Dried Tomato Pesto.

Sun-Dried Tomato Pesto:
1/2 cup sun-dried tomatoes packed in oil
1/4 cup pine nuts
1 cup packed fresh basil leaves
1/2 cup (2 oz.) grated Parmesan
1/4 cup olive oil
1/4 cup chopped garlic

3. In food processor, combine sun-dried tomatoes, pine nuts, basil leaves, Parmesan, oil and garlic; process until roughly chopped.

Makes 4 servings.

USED WITH PERMISSION FROM PURE POULTRY, COOKING CLUB OF AMERICA

Category:

Howto & Style

Tags:

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[GrowBonniePlants]

Only lemon juice in the marinade. If you want to prevent the chicken from sticking to the grill, you may need to lightly oil the grill rack.

[AuroraP28]

did you use oil?