Rosemary-Lemon Grilled Chicken
- Total Time
cooking spray1 spray(s)
reduced-sodium chicken broth¼ cup(s)
white wine1 Tbsp, dry, or reduced-sodium chicken broth
olive oil2 Tbsp
lemon zest2 tsp, grated
fresh lemon juice2 tsp
garlic clove(s)2 medium clove(s), minced
rosemary2 tsp, fresh, minced
fresh thyme1 tsp, minced
uncooked boneless skinless chicken breast1 pound(s), 4 ( 1/ 4-pound) cutlets
- Combine broth, wine, oil, lemon zest and juice, garlic, rosemary, and thyme in large zip-close plastic bag. Add chicken, squeeze out air, and seal bag. Turn to coat and refrigerate at least 6 hours or up to overnight.
- Spray large ridged grill pan with nonstick spray and set over medium-high heat. Remove chicken from marinade and discard marinade. Place chicken in pan and grill, turning once, until cooked through, about 8 minutes.
- Per serving (1 chicken cutlet)