Grilled Chicken Breast with a Rosemary Flavored Marinade

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Grilled Chicken Breast is a Meal That Cooks Quick on the Grill

Grilled chicken breast is a great meal for the empty nesters.

Debbie and I are always looking for an easy meal that gives us not only leftovers, but some variety on how we can eat it the next day. Leftover chicken breasts offer you some great flexibility for that.

This particular chicken breast recipe starts out with an easy, great tasting chicken marinade and it cooks up very quickly. The next day you can use the chicken for sandwiches, a formal meal with rice or cut into slices and used as an ingredient in a salad.

The marinade

1/3 cup extra virgin olive oil	1 1/2 TBL tarragon vinegar
1 clove garlic, pressed	1 TBL finely chopped parsley
1 twig fresh rosemary, chopped	1/2 TSP lemon juice
1/2 TSP salt	1/4 TSP ground pepper

To begin with, pull the rosemary leaves off the twig and chop them up a bit. Using a medium bowl combine all ingredients except the chicken and whisk thoroughly.

Poke the 3 chicken breasts with a fork and place them into a zipper bag, pour the marinade over them, close the bag and keep them in the refrigerator for a minimum of an hour for the flavors to blend and chicken to pick up the flavors.

Actually we like to do this the night before cooking so it has plenty of time to marinade. The longer the better.

These measurements make 3 chicken breasts, however we always make up extra so that we do have some leftovers.

Cooking your grilled breast

Get your grill fired up so it can get preheated and cleaned off.

While your grill is preheating, bring your chicken out of the refrigerator to get it to room temperature before cooking.

Once your grill is preheated, set your burners around medium and put your food on.

One important thing to remember. Once your chicken is cooked, do not put any of the leftover marinade on it. This had raw chicken in it and you don't want to contaminate your food. Also never reuse it. Just throw it out

Now be sure to keep an eye on things. Grilled chicken breast cooks very quickly on the grill. Depending on the air temperature and your equipment they could be done with only 5 to 8 minutes on each side.

Plus you don't want to over cook these or they will begin to dry out and they will especially dry out when you reheat them.

When they are finished, just bring them in, let them rest for a minute or two and you should be good to eat. I generally love to eat these with some rice and a salad, but that really is my preference.

As for the leftovers the next day, I love cutting the extra chicken up into thin strips and adding them to an already loaded salad as my dinner.

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