ROSE­MARY-LEMON GRILLED CHICKEN BREASTS ar­magazine.com/ rose­mary-lemon-grilled-chicken-breasts

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HANDS-ON 20 min TO­TAL 2 hr, 20 min

SERVES 6 SUB­MIT­TED BY an­gel­lachelle 1 large lemon

½ cup packed fresh rose­mary leaves ½ cup but­ter, melted

3 cloves gar­lic

½ tea­spoon salt

½ tea­spoon black pep­per 6 (6-ounce) skin­less, bone­less

chicken breasts

1. Zest and juice lemon, then blend in a food pro­ces­sor with rose­mary, but­ter, gar­lic, salt, and pep­per un­til thor­oughly com­bined.

2. Di­vide two-thirds of but­ter mix­ture among 2 small bowls; cover and set aside. Ar­range chicken on a plat­ter; brush with re­main­ing one-third of but­ter mix­ture. Chill, cov­ered,

2 to 4 hours.

3. Pre­heat an out­door grill to medium heat (325°F to 375°F) and lightly oil grate.

Add chicken; grill, cov­ered, 7 min­utes. Turn chicken, brush with 1 of the bowls of re­served but­ter mix­ture; grill, cov­ered, un­til a meat ther­mome­ter in­serted in cen­ters reg­is­ters 165°F, 7 to 8 min­utes more. Trans­fer to a clean plat­ter. Brush with but­ter mix­ture from re­main­ing bowl. PER BREAST: 352 CAL; 20g FAT (10.8g SAT); 39g PRO; 4g CARB; 2g FIBER; 379mg SODIUM; 0.5g SUG­ARS

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