Broiled Rosemary Garlic Chicken Breasts Recipes

EASY GARLIC AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

GRILLED ROSEMARY CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

EASY GARLIC BROILED CHICKEN

Steps:

• Preheat the oven broiler. Lightly grease a baking pan.
• In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
• Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
• Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

BROILED CHICKEN WITH ROSEMARY AND GARLIC

Steps:

• Preheat broiler.
• Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.
• Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.
• Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.
• Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter and pour any juices from broiler pan over it.

BROILED ROSEMARY GARLIC CHICKEN BREASTS

Steps:

• Preheat broiler.
• Remove zest from lemon & cut into thin strips.
• Squeeze juice into a small bowl.
• Put chicken in a large bowl with salt, pepper, 1 1/2 t lemon juice; & 3 T broth. Toss to coat.
• Transfer chicken to rack of broiler pan & broil 3-4" from heat, turning over every 5 minutes, 15 minutes total. Remove broiler pan from oven, transfer chicken to a plate.
• Remove rack from broiler pan & add zest, rosemary, garlic, remaining lemon juice, and any remaining broth mixture to juices in bottom of broiler pan.
• Transfer chicken to pan juices; toss to coat. Arrange chicken on pan & return to oven.
• Broil chicken until cooked through, 3 to 5 minutes more. Transfer chicken to a platter, pour any juices from broiler pan over it, & serve.

ROSEMARY LEMON GRILLED CHICKEN

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS

Steps:

• In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
• Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
• Poor the marinade all over the chicken (cover top and bottom).
• Let the chicken marinade in the mixture for 2 - 3 hours.
• Grill/barbecue the chicken and serve!

GRILLED SPLIT CHICKEN WITH ROSEMARY AND GARLIC

Steps:

• Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
• Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side.
• Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish.
• Combine buttermilk and remaining ingredients; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit.
• Cover and marinate in refrigerator 24 hours.
• To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on).
• Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
• Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time.
• Discard skin before serving.