Grilled Chicken Breasts in Rosemary Marinade

Preparation

1. Mix together all the marinade ingredients.

2. Place the chicken in a baking dish that’s large enough to hold all the pieces tightly. Pour the marinade over the chicken, turning it to make sure it is well coated. Cover and leave in the fridge for an hour, longer if you can, turning the pieces from time to time.

3. Heat the grill or broiler.

4. Turn the chicken in the marinade one more time to coat it evenly and set it on a plate. Sprinkle with a little sea salt.

5. Grill the chicken 5-8 minutes a side, depending on the thickness of the breasts. When it’s done, the juices should run clear. Let them sit a minute or two before serving.

6. Put the remaining marinade in a small saucepan. Add ⅓ cup water or dry white wine if using, and a pinch of salt. Bring to a boil and cook down, stirring, until the mixture has reduced by about half.

7. Slice the breasts crossways and drizzle the sauce over them through a small strainer. Serve!

Ann's Tips and Tricks

I like my chicken on the bone. I find it more flavorful. If you do too, add 2-3 minutes more cooking time each side to be sure of cooking the breasts through.

These cooked breasts will keep in the fridge for up to 2 days, so I often cook extra to have leftovers to use in a quick lunch sandwich or to make into a tasty chicken salad.