Friday, October 8, 2010

Rosemary Grilled Chicken Breast

Rosemary Grilled Chicken Breast
4 Servings


Ingredients
4 - 6 oz boneless, skinless chicken breast halves
Marinade:
½ cup olive oil
½ cup white wine (Chablis)
1 teaspoon sea salt
½ teaspoon crushed red peppers
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 sprigs fresh rosemary, stems removed, finely chopped

Method
Preheat oven 350 degrees
Line a cookie sheet with parchment paper or wipe lightly with oil.

In a large bowl, whisk together all marinade ingredients.
Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.
You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.

      Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.
      Cook until you see the outer rim of the breast change color/texture about 3 - 5 minutes
      Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill
      Grill another 3 minutes then remove from grill
      Place breast on sheet pan and bake uncovered in the oven approximately 15 - 20 minutes.
      Remove from oven and let breast sit and rest 10 minutes before cutting
      By letting the chicken rest, you are allowing it to continue cooking.

Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast

Chicken internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.

Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.

 Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.



2 comments:

  1. We absolutely love Whole Foods' Rosemary Grilled Chicken Breasts, but after forking out $11.00 for two, I decided to try and find a recipe that is pretty close to the one they use. The whole family liked the breasts I grilled using this marinade even better! Salt is what Whole Foods is lacking in theirs. The only thing I did differently was substitute black pepper for the crushed red pepper. Thanks for posting this! We will be making this quite often!

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  2. Thanks Dan. Mom used to work for Whole Foods and she tried out quite a few versions of the rosemary chicken before we settled on this one. I want it yummy, but healthy. Moms a vegetarian, so guess who got to be the guinea pig. ME!! Glad you guys enjoyed the recipe. Next time, try it with chicken kebobs. YUMM.

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