Marinated Rosemary Chicken
The recipe Marinated Rosemary Chicken can be made in approximately 35 minutes. This main course has 543 calories, 43g of protein, and 39g of fat per serving. This recipe serves 6. For $1.99 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 39 people have tried and liked this recipe. A mixture of lemon juice, fresh rosemary, low sodium soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Marinated Idiazábal Cheese with Rosemary, Rosemary-Garlic Marinated Vegetables, and Soy and Rosemary Marinated Tuna are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 broiler/fryer chicken (3 pounds), cut up and skinless
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
4 garlic cloves, minced
1/4 cup lemon juice
1/3 cup reduced-sodium soy sauce
2 tablespoons olive oil
Equipment:
measuring cup
ziploc bags
paper towels
grill
tongs
frying pan
microwave
Cooking instruction summary:
Directions In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Marinated Rosemary Chicken in Taste of HomeAugust/September 2004, p44 Nutritional Facts One serving (3 ounces cooked chicken) equals 175 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 312 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary.
2. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
4. Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once.
5. Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
Nutrition Information:
covered percent of daily need
