Grilled Lemon-Sage Chicken
Fresh sage and rosemary impart a different flavor to grilled chicken. Tomato halves and corn on the cob can grill along with the chicken.
Ingredients
For the chicken:
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6 boneless, skinless chicken breast halves (about 4 ounces each)
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6 lemon slices, cut in half (optional)
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Fresh sage leaves (optional)
For the marinade:
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1 tsp olive oil
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1 tsp grated lemon zest
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¼ cup fresh lemon juice
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¼ cup chopped fresh sage leaves
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1 tbsp chopped fresh rosemary or 1 tsp. dried, crushed
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2 or 3 medium garlic cloves, minced
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1 tsp black peppercorns, cracked
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½ tsp salt
Directions
In a large resealable plastic bag, combine the marinade ingredients.
Discard all the visible fat from the chicken. Put the chicken with the smooth side up between 2 sheets of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, lightly flatten the chicken to a thickness of ¼ inch, being careful not to tear the meat. Add to the marinade. Seal the bag and turn to coat. Refrigerate for 30 minutes to 8 hours, turning occasionally. Discard the marinade.
Preheat the grill to medium-high.
Grill the chicken for 6 to 7 minutes on each side, or until no longer pink in the center.
To serve, garnish with the lemon slices and sage leaves, if using.
Makes 6 servings
Each serving provides: calories 150, total fat 3 g, cholesterol 82 mg, sodium 268 mg, carbohydrates 2.5 g, fiber 0 g, sugar 0 g, protein 26 g.
Reviewed Date: --