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Barbecued Rosemary Chicken
30 min prep time
10 min cook time
2servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Barbecued Rosemary Chicken
Try this classic recipe that’s been spiced up with some fresh rosemary to make a diabetes-friendly dish that's bursting with flavor. To take full advantage of the late-summer fresh produce harvest, pair with our Sauteed Asparagus, Peppers, and Mushroom recipe!
30 min prep time
10 min cook time
2servings
3 ounces chicken + 2 Tbsps. sauce
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Step-By-Step Instructions:
- In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.
- Lightly spray the grill rack with cooking spray. Preheat the grill on medium heat.
- Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. (The internal temperature should reach at least 165 degrees F). Transfer to plates.
- Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3 to 4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.
Nutrition facts
2 Servings
-
Serving Size
3 ounces chicken + 2 Tbsps. sauce
- Amount per serving Calories 235
-
Total Fat
7g
- Saturated Fat 1.4g
- Cholesterol 65mg
- Sodium 390mg
-
Total Carbohydrate
17g
- Total Sugars 13g
- Protein 24g
Ingredients
olive oil
2 tsp
lemon zest (grated)
1 tsp
fresh lemon juice
1 tbsp
medium garlic (minced)
1 clove
fresh rosemary (chopped)
1 tbsp
salt
1/8 tsp
pepper
1/8 tsp
chicken breast halves (boneless, skinless, about 4 ounces each, all visible fat discarded)
2
nonstick cooking spray
1
barbeque sauce (lowest sodium available)
3 tbsp
balsamic vinegar
1 tbsp
honey
1 tsp
Reviews & Ratings
Recommended
Quick easy and flavorful…so going to make it again