Grilled Rosemary Chicken Breast


4 five-oz. boneless, skinless chicken breasts

1 garlic clove

2 tsp. fresh rosemary

1 tsp. fresh parsley

1 tbsp. olive oil

⅛ tsp. cayenne pepper

½ tsp. sea salt

Pre-heat grill to 350 degrees.

Mince garlic. Chop rosemary and parsley fine. Combine the garlic, olive oil, cayenne pepper, chopped herbs, and salt in a bowl. Place the chicken breasts in the same bowl and let marinate for 10–15 minutes (up to 2 hours before cooking).

Grill the chicken breast for a total 10–12 minutes, turning once half way through. Chicken should be firm to the touch and opaque throughout: internal temperature of the chicken breast should be 168 degrees.

(salad/side dish page)

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