LEMON ROSEMARY GRILLED CHICKEN
Servings: 4 people
- 12 Chicken Breast Tenderloins
- 4 Tablespoons extra virgin olive oil
- 1/4 cup lemon juice
- 1/3 cup honey
- 3 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon rosemary
- 1/4 cup fresh basil
Using a small bowl, whisk together olive oil, honey, lemon juice, garlic, oregano, and rosemary.
Place tenderloins in dish or zip-top bag and pour marinade over chicken, reserving a few tablespoons for basting.
Refrigerate for 30 minutes or up to 6 hours.
Heat grill to medium indirect heat and add chicken. Cook for 2-3 minutes then flip. Baste with extra marinade and cook an additional 2-3 minutes.
Remove chicken from grill and tent with foil for 3-5 minutes or until ready to serve.
Top with a sprinkle of fresh basil when serving.