Broiled Chicken Breasts with Lemon and Rosemary

"I have had this recipe for years. I don't know where I got it, but it tastes great. I always make more than I think I will need, because the leftovers are even better than the main dish. Prep time does not include marinating time."
 
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Ready In:
1hr 30mins
Ingredients:
17
Serves:
4-6
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ingredients

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directions

  • Cut back bone from chicken breasts if desired.
  • Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
  • Sprinkle with lemon juice, and rub with olive oil.
  • Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
  • Remove from refrigerator about 1 hour before cooking.
  • In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
  • Bring to a boil over medium heat, and reduce by about half.
  • Add corn starch mixture, bring to a boil, and cook until thickened.
  • Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
  • Prepare charcoal (preferred) or gas grill for medium-low heat.
  • Place chicken on grill, meaty side up.
  • Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
  • Stir up coals or increase heat to medium.
  • Baste again, and turn chicken, meaty side down.
  • Continue cooking until chicken is just slightly charred.
  • Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.

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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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