LEMON ROSEMARY GRILLED CHICKEN

THE BEST GRILLED CHICKEN AT HOME

Don’t like to grill chicken outside in the chilly temps?  you can also bake this chicken in the oven, use a grill pan on the cooktop or I love to use my Foreman Grill on the kitchen counter.

GRILLED CHICKEN TIPS:

• Use chicken tenderloins, they cook up quick.  If you don’t have tenderloins, you can make your own by butterflying a whole breast or pounding it out and cut into strips with a sharp knife.


• Marinate or brine ahead of time for grilled chicken that’s full of flavor.


• Prep your grill.  Make sure the grates are clean and rub a little oil or non-stick grill spray onto the (clean and preheated) grates right before cooking so the chicken doesn’t stick.


• Do not use high heat.  Cook chicken over medium, indirect heat on the grill.


• Close the lid.  Food cooks quicker and evenly when the grill lid is closed.


• Use a thermometer. Chicken should be cooked to 165°F, so you should use a meat or instant-read thermometer to check that the chicken is done. Insert the thermometer into the thickest part of the thickest piece. If you don’t have a thermometer, simply cut into a thick piece to make sure the juices run clear and that the meat is opaque and not translucent or pink

LEMON ROSEMARY GRILLED CHICKEN

INGREDIENTS:

• 12 Chicken Breast Tenderloins


• 4 Tablespoons extra virgin olive oil


• 1/4 cup lemon juice


• 1/3 cup honey


• 3 cloves garlic, minced


• 1/4 teaspoon dried oregano


• 1/4 teaspoon rosemary


• 1/4 cup fresh basil

DIRECTIONS:

1. Using a small bowl, whisk together olive oil, honey, lemon juice, garlic, oregano, and rosemary.


2. Place tenderloins in dish or zip-top bag and pour marinade over chicken, reserving a few tablespoons for basting.


3. Refrigerate for 30 minutes or up to 6 hours.


4. Heat grill to medium indirect heat and add chicken. Cook for 2-3 minutes then flip. Baste with extra marinade and cook an additional 2-3 minutes.


5. Remove chicken from grill and tent with foil for 3-5 minutes or until ready to serve.


6. Top with a sprinkle of fresh basil when serving.

Source

Patner Pinterst

Share this post