 |
Grilled Rosemary Chicken
 Print Version |
 Email To A Friend
6 boneless chicken breast halves (with skin)
12 sprigs fresh Rosemary or 2 Tbl dried Rosemary leaves, crushed
12 sprigs fresh Oregano or 2 Tbl dried Oregano leaves, crushed
6 garlic cloves, halved lengthwise
Heat the 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.
Serves 6
Trace carbs
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
