Broiled Chicken Breasts with Lemon and Rosemary

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut back bone from chicken breasts if desired.
  • Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
  • Sprinkle with lemon juice, and rub with olive oil.
  • Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
  • Remove from refrigerator about 1 hour before cooking.
  • In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
  • Bring to a boil over medium heat, and reduce by about half.
  • Add corn starch mixture, bring to a boil, and cook until thickened.
  • Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
  • Prepare charcoal (preferred) or gas grill for medium-low heat.
  • Place chicken on grill, meaty side up.
  • Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
  • Stir up coals or increase heat to medium.
  • Baste again, and turn chicken, meaty side down.
  • Continue cooking until chicken is just slightly charred.
  • Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.
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