Restraunt Grilled Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Boneless, skinless chicken breasts1 oz Lemon juice (bottled works great!)1 Tbsp Dried Rosemary1 tsp Garlic Powder1 tsp Onion Powder2 c. Chicken Stock (low sodium store bought)Salt and Pepper to taste
Combine chicken stock, lemon juice, rosemary, garlic & onion powder, salt and pepper in a medium pot. Heat to boiling. Remove from heat and cool to room temp. (I transfered this to a large measuring cup and place in freezer for about 10 minutes.)
Trim all fat from chicken breast. Butterfly the chicken (or pound out) the thicker section to even out the cooking time. Place chicken in a resealable plastic bag and place in bowl (or dish) to prevent accidental leakage.
Once the stock is cool, pour into to the bag with the chicken, seal bag, and place in frige. Let stand 1 to 8 hours.
Remove chicken from bag (it will turn a little white from the lemon juice). Cook on a heated grill until done. Let rest about 5 minutes before serving.
Tips:
I used a mortar and pestal to grind my seasonings.
This releases the oils and freashens dried herbs and spices.
I also used a counter top grill like the George Foreman, but you can use a stovetop or outdoor version. Grill marks make the chicken look really nice.
Makes 4 pieces of chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user ILYAHNA.
Trim all fat from chicken breast. Butterfly the chicken (or pound out) the thicker section to even out the cooking time. Place chicken in a resealable plastic bag and place in bowl (or dish) to prevent accidental leakage.
Once the stock is cool, pour into to the bag with the chicken, seal bag, and place in frige. Let stand 1 to 8 hours.
Remove chicken from bag (it will turn a little white from the lemon juice). Cook on a heated grill until done. Let rest about 5 minutes before serving.
Tips:
I used a mortar and pestal to grind my seasonings.
This releases the oils and freashens dried herbs and spices.
I also used a counter top grill like the George Foreman, but you can use a stovetop or outdoor version. Grill marks make the chicken look really nice.
Makes 4 pieces of chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user ILYAHNA.
Nutritional Info Amount Per Serving
- Calories: 307.1
- Total Fat: 4.4 g
- Cholesterol: 140.5 mg
- Sodium: 364.2 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.1 g
- Protein: 57.6 g
Member Reviews
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KOKGIRL
I happened to marinate it overnight (easier for me to do it the night before) and I was amazed at how tender it cooked up! I like the fact that it is basic enough that I can substitute out the rosemary for other spices based on the dish for which I'm using the chicken. Thanks so much for sharing. - 4/2/10