Grilled Rosemary Chicken
This has got to be one of the simplest Grilled Chicken Recipes with only 4 ingredients added to skinless, boneless, chicken thighs or breasts. Of course you can jazz it up, but after receiving requests for an easy, inexpensive, and healthy chicken recipe this is what I came up with. In full disclosure, I came up with a close version of this recipe for our Dog, Nali when she had cancer. Before she passed, I had been home cooking for her since she was diagnosed, and I cooked our meal alongside her chicken. Her Rosemary Chicken was by far better (surprisingly so) than whatever chicken version I made for us. Especially considering how this recipe is ridiculously effortless. This can also be a great recipe or base for people who have immune disorders, compromised immune systems, strict diets, etc. So tell a friend who is in need and send them this link. Sharing is caring, people.
If you are wondering why I prefer skinless, boneless chicken thighs I will tell you. First, boneless cooks quicker. Second, skinless is way less calories, fat and therefore has a lesser chance of burning. Third, chicken thighs are higher in fat than breasts, and because of this have a lower risk of becoming dry and have way more flavor. Best balance of everything. You can of course try this with chicken that has skin and bone, it will just have to be cooked longer and watched closer. You will also want to season under the skin as well. Seasoning only on the skin, flavors only the skin. If you are not consuming the skin, the meat will be more moist, but have little flavor. At least this is what I have learned over the years. If you have a dog you are considering cooking for, clear this with your vet before attempting. You should not give your pets salt or garlic and stick to leaner meats. For the chicken breast alteration, see bottom of this post.
- 4-5 (approx. 2 1/2 lbs.) boneless, skinless, Organic Chicken thighs (Breasts-see below for cooking adaptation), rinsed well
- 1/4 cup of Apple Cider Vinegar
- 2 TBSP. Fresh Rosemary chopped
- 2 cloves of fresh Garlic minced
- Salt to taste
1. Get your chicken from your fridge and let sit out about 30 minutes before opening the package. Meanwhile grab a shallow glass dish just large enough to accommodate all the chicken pieces, laying flat and spread out, then add the Apple Cider Vinegar.
3. Thoroughly rinse your chicken pieces and set them in your glass dish. Sprinkle with salt, fresh garlic and snipped fresh rosemary. Let marinade 15 minutes, do not exceed 20 minutes. When finished, discard your marinade.
4. Grill on preheated grill, medium high flame about 3 minutes with the lid open, then close lid and turn heat to lowest about 7 minutes. Flip and repeat. If you are doing Chicken breasts after flipping and the 3 minutes on high, put breasts on your top rack of your grill and cook for an additional 10 minutes or more, until done. Should cook in about 20-28 minutes depending on your grill and thickness of chicken. Check for doneness.
5. Let sit in foil 10 minutes before serving.
The reason I take the chicken out to sit on my counter, is that it warms up a bit from the fridge. This reduces the sticking and thereby allows you to bypass using oil. We are not letting it stay above the 41 degrees for hours as it would be unsafe for eating. We are only allowing it to stay out on the counter, under an hour, before cooking. See below for white meat adaptation.
Grilled Rosemary Chicken Breasts
A healthy and straightforward grilled Chicken Breast without the application of oil and using fresh ingredients and apple cider vinegar for a brisk marinade. Full of flavor and very moist grilled chicken.
If you are doing skinless & boneless chicken breasts, remember breasts can get dry faster, and there is no coming back from dry chicken unless your adding gravy.
So when I cook breasts I do the 3 minutes on high with the grill lid OPEN, then close the lid and turn to lowest for about 7-8 minutes.
Flip and cook on high 3 minutes with lid open and move breasts to the top rack of grill, then close lid and turn to low and cook for 10 minutes or more, until done.
Your Chicken should still remain above the heat but just on the top rack. It will take a little bit longer, but slow the process and help retain the juices. Check doneness and make sure your juices are running clear. Remember to enclose your breasts in foil, for 10 min. before serving.
A simple Grilled Chicken Recipe, Soy free, Dairy free and Gluten free