Thursday, June 20, 2013

Citrus-Rosemary Grilled Chicken

Jennifer S.

This recipe came about because I didn't have enough of any one kind of citrus to make my recipe (which I was modeling off of

1 tsp. orange zest, finely grated
juice from orange
enough lime juice to bring orange juice up to 1/2 cup
1/2 cup lemon juice
1 TBS rosemary. I used dried, but you can use fresh also, just remove the leaves from the stems.
2 TBS brown sugar
1 TBS garlic, finely minced
2 TBS olive oil
2 tsp Kosher salt
1/2 tsp cracked black pepper

6 boneless, skinless chicken breasts (2lbs total)

Combine marinade ingredients in a blender jar or food processor and blend well.
Pour marinade over chicken (in a zipper bag) and refrigerate for a 3-6 hours to over night. Move bag around occasionally.
Discard marinade.
Grill on a medium heat for 8-10 minutes a side, or until no longer pink and juices run clear. 

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