Rosemary Chicken

Category Chicken Yield servings Prep Time min Cook Time min Ready Time min

Ingredients

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1 cup orange juice Click to add to your shopping list
1/4 cup EVOO (Exra Virgin Olive Oil) Click to add to your shopping list
3 garlic cloves, minced Click to add to your shopping list
1 tbsp dried rosemary, crushed Click to add to your shopping list
1 tbsp dried thyme Click to add to your shopping list
2 tbsp honey Click to add to your shopping list
1 orange, juiced Click to add to your shopping list
1 tbsp orange zest Click to add to your shopping list
4 boneless chicken breast halves Click to add to your shopping list

Instructions

Combine the first 8 ingredients; pour half into a large resealable plastic bag.

Refrigerate the remaining marinade for basting.

Add chicken to bag; seal and toss to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade.

Grill chicken, uncovered, over medium heat Baste with reserved marinade. Continue cooking for 6-8 minutes or until meat juices run clear.

Nutrition Information

Calories - 200
Fat - 8 g fat
Cholesterol - 73 mg
Sodium - 64 mg
Carbohydrate - 3 g
Fiber -
Protein - 27 g