Directions:
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.36 Kcal (546 kJ) | ||
| Calories from fat | 126.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.05g | 22% | |
|---|---|---|---|
| Sodium | 0.63mg | 0% | |
| Potassium | 27.4mg | 1% | |
| Total Carbs | 1.74g | 1% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 412.68 Kcal (1728 kJ) | ||
| Calories from fat | 400.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.49g | 22% | |
|---|---|---|---|
| Sodium | 1.99mg | 0% | |
| Potassium | 86.74mg | 1% | |
| Total Carbs | 5.51g | 1% | |
| Sugars | 1.5g | 2% | |
| Dietary Fiber | 0.47g | 1% | |
| Protein | 0.37g | 0% | |
| Vitamin C | 20.9mg | 11% | |
| Iron | 0.3mg | 0% | |
| Calcium | 20mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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