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Monday, October 3, 2011

Honey-Lemon Chicken with Rosemary

This is a family favorite of ours.  There are lots of ways to enjoy the chicken -- including cold, sliced on top of a spinach salad!  We grilled the chicken for our family-crowd on Labor Day, and everyone really enjoyed it.  I hope you'll try it, and enjoy it too.


Trimmed Chicken Breasts
(I usually use 3-4 breast halves for our family, depending on how big they are.)
1/3 cup Honey
1/4 cup Lemon Juice
Sprigs of Rosemary 
Use rosemary from your garden --or you can buy fresh rosemary in bunches in the produce section of the grocery store.  (I don't have an herb garden, but ever since Mom shared this recipe several years back, I keep a pot of rosemary on the patio.  Once you try it, you'll understand why.)  Dried rosemary would work in a pinch.

Marinate & bake in the same baking dish!

Mix honey and lemon juice well.  Pour over chicken.  Add sprigs of rosemary.  You can cut it off the stem, or just place sprigs over and around the chicken.  I marinate the chicken for a few hours, and usually end up cooking it on the George Foreman grill.  In the summertime, of course, we like to grill it outdoors.  Mom bakes it (in the marinade) uncovered @350 for 1 hour.  If you bake it in the marinade, you can use the (cooked)marinade as a sauce for rice or noodles.  Otherwise, discard the marinade, of course.

Any way you decide to cook it, it will be delicious.
Trust me on this. 


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