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:

Quickview
289k Calories
21g Protein
21g Total Fat
2g Carbs
4% Health Score
Limit These
Calories
289k
14%

Fat
21g
33%

  Saturated Fat
5g
34%

Carbohydrates
2g
1%

  Sugar
0.52g
1%

Cholesterol
81mg
27%

Sodium
549mg
24%

Get Enough Of These
Protein
21g
42%

Vitamin B3
7mg
40%

Selenium
16µg
23%

Vitamin B6
0.44mg
22%

Phosphorus
180mg
18%

Vitamin B5
1mg
11%

Zinc
1mg
10%

Vitamin B2
0.15mg
9%

Vitamin C
6mg
8%

Iron
1mg
8%

Potassium
258mg
7%

Magnesium
28mg
7%

Vitamin E
1mg
7%

Manganese
0.13mg
6%

Vitamin B12
0.34µg
6%

Vitamin B1
0.08mg
5%

Vitamin K
4µg
4%

Copper
0.08mg
4%

Vitamin A
192IU
4%

Folate
12µg
3%

Calcium
22mg
2%

Fiber
0.37g
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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