Recipe Details

Barbecued Rosemary Chicken

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Number of Servings: 2

Serving Size: 3 ounces chicken and 2 tablespoons sauce Prep time: 10 minutes

The combination of fresh rosemary, balsamic vinegar, and barbecue sauce transforms grilled chicken from ordinary to sensational. Serve with grilled eggplant slices and quartered tomatoes.

Name: Amount:
olive oil 2 tsp
grated lemon zest 1 tsp
fresh lemon juice 1 Tbsp
medium garlic clove, minced 1
chopped fresh rosemary 1 Tbsp
salt 0.13 tsp
pepper 0.13 tsp
boneless, skinless chicken breast halves (about 4 oz each), all visible fat discarded 2
Cooking spray
barbecue sauce (lowest sodium available) 3 Tbsp
balsamic vinegar 1 Tbsp
honey 1 tsp
1:

In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper.

 2:

Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.

 3:

Lightly spray the grill rack with cooking spray.

 4:

Preheatgrill on medium. Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. Transfer to plates.

 5:

Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3-4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.
Nutritional Information (per serving)
Calories 235
Calories from Fat 65
Total Fat 7g
Saturated Fat 1g
Cholesterol 65mg
Sodium 390mg
Potassium n/a
Carbohydrates 17g
Dietary Fiber 0g
Sugars 13g
Protein 24g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Carbohydrate 3 Lean Meat 1/2 Fat
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