Lemon & Rosemary marinated Grilled Chicken

Serve with Couscous and sauteed mushrooms

Lemon & Rosemary marinated Grilled Chicken
Lemon & Rosemary marinated Grilled Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (6-ounce) boneless, skinless chicken breasts

  • 1/4

    cup fresh squeezed lemon juice

  • 1/3

    cup olive oil

  • 2

    tablespoons chopped fresh rosemary leaves

  • 3

    tablespoons Essence, divided, recipe follows

  • 2

    teaspoons salt

  • 1

    teaspoon freshly ground white pepper

Directions

Place the chicken, lemon juice, olive oil, rosemary, and 2 tablespoons Essence in a re-sealable, 1-gallon plastic bag. Let marinate for 1 hour at room temperature. Preheat a grill pan to high heat. Remove the chicken from the plastic bag, and place on a platter. Season the chicken on both sides with the remaining Essence salt and pepper. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn the chicken over and cook for another 4 minutes on the second side, or until cooked through. You can choose to baste the chicken with the marinade but you need to either: baste the chicken and continue cooking the chicken a little bit longer on each side or you need to bring the marinade up to a boil for at least 5 minutes and then you can baste the chicken. Remove from the heat and serve with the Couscous and Sauteed Cremini Mushrooms.

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