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Mediterranean Grilled Chicken

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“This recipe comes from a copy of Cooking Light that I received . It is a fantastic dish”
READY IN:
4hrs 25mins
SERVES:
6
YIELD:
6 chickem breast halves
UNITS:
US

Ingredients Nutrition

Directions

  1. For Rosemary garlic rub combine first seven ingredients and set aside or refrigerate for up to 3 days.
  2. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat.
  3. Rub Rosemary-Garlic Rub evenly over breast meat.
  4. Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half.
  5. Gently press skin to secure.
  6. Cover and refrigerate 4 hours.
  7. Sprinkle chicken with pepper.
  8. Place chicken, skin sides down, on grill rack coated with cooking spray.
  9. Grill 25 minutes or until done, turning occasionally. (I grilled this using an indirect heat method, with the grill set to medium high heat - it took about 45 minutes).
  10. Discard skin before serving.

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