August 2019 Recipe of the Month

Grilled Rosemary Chicken
from Kathy K.

A flavorful recipe, in time for grilling season, great for those watching their sodium intake or are bored with chicken.

2/3 cup ranch salad dressing
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
2 tablespoons dried rosemary, crushed
2 teaspoons dried basil
2 teaspoons white wine vinegar (or herb infused vinegar)
2 teaspoons lemon juice
1 ¼ teaspoons dried oregano
1 ¼ teaspoons honey
½ teaspoon salt
¼ teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)

In a large resealable plastic bag, combine first 11 ingredients. Flatten chicken to ½ – inch thickness; add to bag. Seal and turn to coat. Refrigerate for 8 hours or overnight.

Drain chicken and discard marinade. Moisten a paper towel with cooking oil; using long – handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4 -7 minutes on each side or until a thermometer reads 170 degrees.

 

Can you spot the frog in the picture above?

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