Rosemary-lemon chicken breasts
5
Points®
Total time: 6 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Say goodbye to dry grilled chicken. This simple marinade is guaranteed to become your go-to for summer entertaining. With 15 minutes of no-cook prep work, marinate your chicken overnight or throw it together in the morning to be dinner-time ready. Once the grill is hot, it's only 10 minutes until guests can enjoy this delectably moist chicken that is also quite eye-catching. Make extra chicken for handy salad toppers later in the week. Don't waste any of your grill-top real estate, add some yellow squash and zucchini slices the the heat as a quick and tasty side dish. Serve your chicken with some peppery arugula and grilled veggies or a full plate of summertime goodness.
Ingredients
Olive oil
2 Tbsp
Lemon zest
2 tsp
Fresh lemon juice
2 tsp
Jarred minced garlic
1 Tbsp
Rosemary
2 tsp
Fresh thyme
1 tsp
White wine
1 Tbsp
Reduced-sodium chicken broth
0.25 cup(s)
Uncooked boneless skinless chicken breast(s)
1 pound(s)
Cooking spray
4 spray(s)
Instructions
1
Combine oil, zest, juice, garlic, rosemary, thyme, wine, and broth in a glass bowl or dish; add chicken and turn to coat. Cover and refrigerate at least 6 hours or up to overnight.
2
Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade and see note below to make optional glaze); cook, flipping once, until internal temperature is 165°F, about 3-5 minutes per side.
3
Serving Size: 3 oz chicken
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