Rosemary Chicken

Steak and Ale Copycat Restaurant Recipe

Serves 2

2 chicken breast, butterflied
1/4 teaspoon kosher salt (first step)
1/4 teaspoon kosher salt (second step)
1 garlic clove, minced
1/8 teaspoon freshly ground pepper
1 tablespoon fresh rosemary, chopped
1 teaspoon olive oil cooking spray

Combine rosemary, oil, salt and garlic. Rub mixture evenly over both sides of chicken. Cover and marinate for 3 hours in the refrigerator. Remove from the refrigerator. Sprinkle both sides of chicken with pepper and an additional 1/4 teaspoon of kosher salt. Lightly oil the grill plate. Grill.

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