Grilled Rosemary Chicken
- 6 boneless chicken breast halves with skin
- 12 sprigs fresh rosemary (or 2 tbspns dried rosemary, crushed)
- 12 sprigs fresh oregano (or 2 tbspns dried oregano, crushed)
- 6 garlic cloves halved lengthwise
Heat grill. Loosen skin on one edge of each chicken breast half. Under the skin of each, place 2 sprigs rosemary or 1 teaspoon dried rosemary, 2 sprigs oregano or 1 teaspoon dried oregano, and 2 garlic halves. Smoothe skin over seasonings and chicken breasts.
When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until chicken is no longer pink and juices run clear, turning once halfway through cooking. Cool slightly.
To serve, remove skin and seasonings from chicken. Slice crosswise into bite-sized pieces or strips. Arrange on serving platter.
Broiler Directions: Prepare chicken as directed. Heat broiler. Place chicken on ungreased broiler pan. Broil 4 to 6 inches from heat 20 to 25 minutes or until chicken is no longer pink and juices run clear, turning once halfway through cooking. Cool slightly. Serve as above.
This recipe yields 6 servings; trace carbs.