Lemon Rosemary Grilled Chicken

I’m sharing a favorite and quick chicken recipe.  By using chicken tenderloins, this Lemon Rosemary Grilled Chicken cooks up on the grill in under 10 minutes!  Mix up the marinade in the morning (or 30 mins before grilling) and toss it on the grill for a quick, easy, healthy and delicious chicken dinner that pairs well with rice, pasta or Bush’s Grillin’ Beans.

The BEST Grilled Chicken at Home

Don’t like to grill chicken outside in the chilly temps?  you can also bake this chicken in the oven, use a grill pan on the cooktop or I love to use my Foreman Grill on the kitchen counter.

GRILLED CHICKEN TIPS:

• Use chicken tenderloins, they cook up quick.  If you don’t have tenderloins, you can make your own by butterflying a whole breast or pounding it out and cut into strips with a sharp knife.
• Marinate or brine ahead of time for grilled chicken that’s full of flavor.
• Prep your grill.  Make sure the grates are clean and rub a little oil or non-stick grill spray onto the (clean and preheated) grates right before cooking so the chicken doesn’t stick.
• Do not use high heat.  Cook chicken over medium, indirect heat on the grill.
• Close the lid.  Food cooks quicker and evenly when the grill lid is closed.
• Use a thermometer. Chicken should be cooked to 165°F, so you should use a meat or instant-read thermometer to check that the chicken is done. Insert the thermometer into the thickest part of the thickest piece. If you don’t have a thermometer, simply cut into a thick piece to make sure the juices run clear and that the meat is opaque and not translucent or pink

Lemon Rosemary Grilled Chicken

Prep Time: 35 minutes
Cook Time: 6 minutes
Total Time: 41 minutes

Ingredients:

• 12 Chicken Breast Tenderloins
• 4 Tablespoons extra virgin olive oil
• 1/4 cup lemon juice
• 1/3 cup honey
• 3 cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon rosemary
• 1/4 cup fresh basil

Directions:

1. Using a small bowl, whisk together olive oil, honey, lemon juice, garlic, oregano, and rosemary.
2. Place tenderloins in dish or zip-top bag and pour marinade over chicken, reserving a few tablespoons for basting.
3. Refrigerate for 30 minutes or up to 6 hours.
4. Heat grill to medium indirect heat and add chicken. Cook for 2-3 minutes then flip. Baste with extra marinade and cook an additional 2-3 minutes.
5. Remove chicken from grill and tent with foil for 3-5 minutes or until ready to serve.
6. Top with a sprinkle of fresh basil when serving.

Source : https://tidymom.net/2012/lemon-rosemary-basil-chicken/

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