Friday, July 22, 2011
Start Your Ovens: Rosemary Chicken
This Grilled Rosemary Chicken recipe is exceptionally flavorful. If you have a backyard grill and a rosemary plant growing outside, you could enjoy this delicious meal for dinner tomorrow. No fresh rosemary? Stop by any grocery store – fresh herbs are commonplace.
To make Grilled Rosemary Chicken, you will need:
8 to 12 boneless skinless chicken breasts
16 ounce bottle Italian salad dressing
½ cup dry white wine
¼ cup soy sauce
¼ cup (rounded) packed brown sugar
2 teaspoons rosemary
1 teaspoon salt
! teaspoon pepper
Place the chicken in a deep plastic or glass bowl or in a large sealable plastic bag. (I use both -- put the bag in a larger container to avoid any spillage.)
Combine the salad dressing, wine, soy sauce, brown sugar, rosemary, salt and pepper in a bowl and mix well. Pour over the chicken, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally.
Drain the chicken, reserving the marinade. Grill on hot coals until the chicken is cooked through, turning and basting with the reserved marinade occasionally. Yield: 8 to 12 servings.
Here’s the chicken, just getting started:
And after about 30 minutes, once it is cooked through:
I served the Grilled Rosemary Chicken with another terrific dish from “Start Your Ovens,” Broccoli Salad Supreme. It was fantastic! Happy Friday, all!