Grilled Rosemary Chicken has exceptional flavor. The combination of lemon juice, red wine vinegar, and rosemary in the marinade plus the char grilled flavor make this chicken sing!
Grilled Rosemary Chicken
2 tablespoons freshly squeezed lemon juice
1 ½ tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
Add first 6 ingredients to a gallon zip-top bag. Seal bag. Swirl ingredients to combine. Add Chicken to bag, coating chicken with marinade. Remove air and seal bag. Refrigerate at least 2 hours.
Thirty minutes before grilling; remove bag from refrigerator and set on kitchen counter. Prepare grill. Grill chicken to 165ºF. Remove from grill, plate, then tent with foil. To keep chicken moist, let chicken rest 10 minutes before cutting (this prevents chicken’s juices from running out).
Published in The News and Neighbor on July 10, 2019