Ingredients with Measurements:
- 4 bone-in chicken breasts
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, and lemon juice.
3. Season the chicken breasts with salt and pepper on both sides.
4. Brush the garlic and rosemary mixture onto both sides of the chicken breasts.
5. Place the chicken breasts on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
6. Remove the chicken from the grill and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
Grill temperature: Medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories: 330
Fat: 18g
Protein: 37g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 180mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Lemon juice can be substituted with lime juice or orange juice.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add some red pepper flakes to the garlic and rosemary mixture for a spicy kick.
- Substitute the olive oil with melted butter for a richer flavor.
- Add some honey to the garlic and rosemary mixture for a sweet and savory flavor.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
- If using boneless chicken breasts, reduce the cooking time to 4-6 minutes on each side.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with some fresh rosemary sprigs and lemon wedges for garnish.
Garnishes:
Fresh rosemary sprigs and lemon wedges.
Pairings:
- Grilled vegetables, such as zucchini and bell peppers.
- Roasted potatoes or sweet potatoes.
- A green salad with a lemon vinaigrette.
Suggested side dishes:
- Grilled corn on the cob.
- Garlic bread.
- Rice pilaf.
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure the grill grates are clean and well-oiled before cooking.
- If the chicken is cooking too quickly on the outside but still raw on the inside, reduce the heat of the grill and cook for a longer period of time.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
Food history:
Pio Quinto's Grilled Chicken with Garlic and Rosemary is a classic Italian dish that has been enjoyed for generations.
Flavor profiles:
The garlic and rosemary add a savory and earthy flavor to the chicken, while the lemon juice adds a bright and tangy note.
Serving suggestions:
Serve the chicken with a simple side salad and a glass of white wine for a light and refreshing meal.
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