Grilled Rosemary Chicken

Here’s another chicken idea. I find that chicken can get so boring, and I’m always looking for new ideas to spice it up! Start with the chicken breasts. I usually buy my chicken in bulk and freeze it in meal size portions. I had 2 thick chicken breasts, so I sliced them in half lengthwise to make 4 thinner breast pieces. They’re easier to cut if they’re still a bit frozen in the center (of course you can always buy the thin cutlet pieces to save a step). Then, in a gallon size ziplock bag, combine the remaining ingredients. Mush the ingredients together with your hand in the bag. Using tongs, place all four pieces of chicken in the bag. Squeeze the air out and zip the bag closed. Then, move all the chicken pieces around in the bag to get them completely coated. Place them in the fridge to marinate for at least 1 hour or up to 8.

Heat a grill pan to medium heat. Using a pair of tongs, pull out one piece of chicken at a time. Shake off excess marinade, and place on the grill pan. Grill on each side until chicken is cooked through. This is delicious by itself, or cut up over a salad. Enjoy! 

Grilled Rosemary Chicken

serves 2-4 depending on portion size

2 boneless skinless chicken breasts (slice through the center to make 4 thin breast pieces)

1/4 c. olive oil

1 tsp dried thyme

1 Tbsp fresh rosemary, minced

1 clove garlic, minced

1/2 tsp salt

1/2 tsp pepper

Start with the chicken breasts. I usually buy my chicken in bulk and freeze it in meal size portions. I had 2 thick chicken breasts, so I sliced them in half lengthwise to make 4 thinner breast pieces. They’re easier to cut if they’re still a bit frozen in the center (of course you can always buy the thin cutlet pieces to save a step). Then in a gallon size ziplock bag, combine the remaining ingredients. Mush the ingredients together with your hand in the bag. Using tongs, place all four pieces of chicken in the bag. Squeeze the air out and zip the bag closed. Then move all the chicken pieces around in the bag to get them completely coated. Place them in the fridge to marinate for at least 1 hour or up to 8.

Heat a grill pan to medium heat. Using a pair of tongs, pull out one piece of chicken at a time. Shake off excess marinade, and place on the grill pan. Grill on each side until chicken is cooked through. This is delicious by itself, or cut up over a salad. Enjoy!

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