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.

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