Marinated Rosemary Lemon Chicken

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Perfect for the summer barbecue! function by rice, a fluffy pasta salad, or grilled corn. inordinate summer eating!

½ cup lemon juice
? cup olive oil
2 tablespoons dried parsley
4 skinless, sad chicken breast halves
1 lemon, sliced

stair 1
In a copious resealable synthetic bag, mix the lemon juice, jade oil, and rosemary. file the chicken and lemon slices in the bag. Seal, and shake to coat. pickle in the refrigerator 8 hours or overnight.

Step 2
Preheat the press for sharp heat.

tread 3
Lightly oil the quiz grate. Discard marinade, and interrogate chicken 8 proceedings per side, or pending juices run clear. Don’t be concerned something like the rosemary sticking to the chicken, it tastes fantastic while it’s grilled. If you use creative sage sprigs, confuse the stems onto the coals – they assign the chicken similar more of a foggy rosemary flavor!

The diet data for this recipe includes information for the full sum of the marinade ingredients. Depending on marinating time, ingredients, bake time, etc., the definite quantity of the soak consumed preference vary.

food proof
Per Serving:
209 calories; 9.9 g sum fat; 67 mg cholesterol; 61 mg sodium. 6.6 g carbohydrates; 25 g protein; Full Nutrition

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