Try this classic recipe that’s been spiced up with some fresh rosemary to make a dish that’s bursting with flavor. To take full advantage of the late-summer fresh produce harvest, pair with our Sauteed Asparagus, Peppers, and Mushroom recipe!
Chef's notes
Details
⏲️ Prep time: 30 min
🍳 Cook time: 10 min
🍽️ Servings: 2
Ingredients
olive oil 2 tsp 2 tsp
lemon zest (grated) 1 tsp 1 tsp
fresh lemon juice 1 tbsp 1 tbsp
medium garlic (minced) 1 clove 1 clove
fresh rosemary (chopped) 1 tbsp 1 tbsp
salt 1/8 tsp
2 chicken breast halves (boneless, skinless, about 4 ounces each)
nonstick cooking spray
balsamic vinegar 1 tbsp
honey 1 tsp
BBQ Sauce
Directions
In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.
Lightly spray the grill rack with cooking spray. Preheat the grill on medium heat.
Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. (The internal temperature should reach at least 165 degrees F). Transfer to plates.
Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3 to 4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.
