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Grilled Rosemary Chicken

By: Holland House®

"Marinated in wine, rosemary and garlic, these chicken breasts grill up quickly for an easy main dish. Grill asparagus or zucchini at the same time for a light summer dinner. "

Rate/Review | Read Reviews (2)

Cook Time:
10 Min

Ready In:
8 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 cup Holland House® White Cooking Wine
1/4 cup Holland House® White Wine Vinegar
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh rosemary
2 large cloves garlic, chopped
1/4 teaspoon coarse-ground pepper
1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts

Directions

Combine Holland House cooking wine and wine vinegar, olive oil, rosemary, garlic, pepper and salt. Stir to dissolve salt.
Place chicken* in a sealable gallon plastic bag. Add marinade; seal bag. Refrigerate at least 8 hours or up to 24 hours, turning bag one or more times while marinating.
Preheat grill to medium-high heat. Drain chicken and discard marinade. Grill chicken 5 to 6 minutes over direct heat with cover closed. Turn chicken, close cover, and grill 2 to 4 minutes more.
Season with additional salt and pepper, if desired. Serve with grilled asparagus or zucchini.

Footnotes

*Note: If parts of the chicken breasts are 1-inch or more thick, use a sharp knife to cut the thick end horizontally to make a smaller second piece. This ensures more even cooking of all the chicken.