I guess normally it’s the man’s job to grill, but not at my house! I love being in charge of the grill, and Jordan doesn’t mind =). We don’t have a fancy grill, just a cheap ($20) little charcoal grill from Wal-mart but it gets the job done – and I love the flavor from charcoal that you just don’t get from a gas grill. It does require a little more time, but come on…you can build a fire in 5 minutes and then in about 30 minutes it’s ready to cook on, so it doesn’t take that much longer.  It’s worth it, I promise! 😉

Last weekend, I was a grillin’ machine – like every single meal. Basically I spent all weekend baking and grilling and it was so much fun! This recipe is one that I tried while I was on my grilling spree. The first time I made this I just roasted it in the oven (and I’ve included those directions below too) and it was delicious but it was even better grilled. The fresh rosemary gets kind of crispy and gives the chicken a lot of flavor. But if you don’t like rosemary, you could substitute your favorite fresh herb instead. I chose to use bone-in, skin-on chicken breasts because the skin and bone help keep the meat more juicy. Enjoy!

Rosemary and Garlic Chicken
2 split chicken breasts, skin on
salt
pepper
garlic powder
~1 tbsp chopped fresh rosemary
olive oil (~2 tsp)

1. Drizzle chicken breasts lightly with olive oil.
2. Season both sides generously with salt, pepper, and garlic powder.  Sprinkle with chopped rosemary.
3. Place on preheated grill skin side down. Grill until internal temperature is 165, turning once. This should take 45 minutes to an hour depending on how hot your fire is.

Alternate option if you don’t have access to an outdoor grill: Follow steps 1 and 2. Then, preheat oven to 400 degrees. Place baking rack on cookie sheet (or use a roasting pan – this is to help the skin stay crispy – don’t skip this, otherwise the chicken will swim in it’s juices). Place chicken breasts on top of rack. Bake until internal temperature is 165 degrees, about an hour.

Categories: Main Dish

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