You're the Chef logo

Entrée – Poultry
Rosemary Grilled Chicken


This recipe was inspired by
Melissa Braun of Del Rey, CA (USA) .



Yield: six portions

Ingredients:

Step 1 - Marinade
1/3 c. canola oil
1/2 c. soy sauce
1/2 c. white wine
2 Tbsp. Worcestershire sauce
3 each drops of liquid smoke
2 tsp. crushed fresh garlic
1 1/2 Tbsp. dry mustard
1 tsp. ground black pepper
1 Tbsp. chopped rosemary, dried
2 tsp. fresh parsley, chopped
1 each bay leaf

Step 2 - Chicken
6 each large, skinless boneless chicken breasts, butter-flied thin



Step 1 - Marinade procedure:
Mix all marinade ingredients together in a non-reactive plastic bowl.

Step 2 - Chicken procedure:
Place chicken in a 9x12” dish and pour marinade over it. Cover and refrigerate at least 4-5 hours (overnight is best). Grill on indoor or outdoor BBQ for about 5 minutes on each side or until done.