Quick and easy… BBQ Chicken that is.

I’m attempting to eat healthy since I’ve returned from the Tomato Tour. Also, I have my lovely friend Regina’s wedding coming up and I’m the proud Matron of Honor – ie, I need to look fabulous!

I have a rosemary bush in my garden and I wasn’t sure what to do with the abundance until about 2 weeks ago. I was tanning (and sipping champagne) on my roof deck when it just came to me, Eureka! – BBQ Rosemary Garlic Chicken. Below are pictures followed by the recipe…

What you need:
A barbecue
5 pieces of medium size chicken – cutlet style
4 cloves garlic
1 sprig of rosemary about 7 inches long

1. Clean and cut the Chicken
2. Mince garlic and set aside
3. Pull rosemary leaves off the main stem – chop
4. Place chicken in tupperware, add 1/2 cup of extra virgin olive oil
5. Sprinkle garlic and rosemary, mix together well. Marinate the chicken for at least 1 hour.
6. Light up the grill. Note: We use charcoal without lighter fluid and a Chimney Starter. Place chicken on the grill for 10-15 minutes – don’t over cook! The fire must be very hot. Make sure to flip and drizzle any extra marinade juice on the chicken. EAT IT!

A side note… we tried this dish on the stove top a few days ago because it started raining just as we began to grill. For some reason it doesn’t work well. The chicken was greasy and the rosemary flavor dulled quite a bit. So, this is a recipe for BBQ only. Enjoy!