Lemon Bar-B-Que Chicken Breasts
Lemon Bar-B-Que Chicken Breasts are a milder flavor of tartness and spicy heat. Lemon juice, lemon zest and crushed red pepper flakes provide the mild tart and spicy flavor.
Garlic and fresh rosemary sprig enhances the flavors of this chicken entree.
Lemon Bar-B-Que Chicken Beasts
Lemon juice, lemon zest and roasted red pepper flakes give the tartness and heat to these chicken breast filet. Herb and a seasonings give an extra flavor for mild barbecue taste.
- 2 chicken beasts (boneless)
- ¼ c olive oil (extra virgin)
- 2 teaspoons lemon zest (finely grated lemon rind)
- 1 tbsp lemon juice (fresh lemon)
- 1 clove garlic (large clove minced)
- ½ teaspoon roasted red pepper flakes
- 1 teaspoon whole rosemary leaves (dried)
- ⅛ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 sprig fresh rosemary or parsley
Cut the chicken breasts into 3-4 strips.
Make the marinade, barbecue sauce, by mixing the oil, lemon zest, lemon juice, garlic , crushed roasted red peppers and dried whole rosemary in a small mixing bowl.
Add salt and pepper, more or less to taste. Whisk to blend.
Place the chicken in shallow glass bowl; pour marinade over the chicken pieces.
Cover bowl and marinate in refrigerator at least 1 hour to 4 hours.
Preheat the oven broiler (or use a grill).
Prepare broiler pan by covering with aluminum foil.
Place chicken strips on broiler pan.
Cook under hot broiler or on the grill for 6-8 minutes, turning until tender.
Put on serving plate garnished with rosemary, parsley sprig or lemon wedge,
The right internal temperature for cooked chicken is 165° F.
In the U.S. Midwest potatoes are often fixed with chicken, usually mashed potatoes with gravy. The Lemon Bar-B-Que Chicken Breasts will not have the needed fat to make gravy, try something different such as: An Irish recipe for mashed potatoes and kale. A pasta side dish would be good too. How about a green vegetable, potatoes, and pasta? Use the recipe: green beans, red potatoes and bow-tie pasta as the side dish. Then you have potatoes and pasta!
Rosemary can be grown in your own garden in the sunlight and warm temperature. The sprigs are of flat needles which are used cooking. Often used in meats such as pork, salmon, lamb and chicken. Soups and sauces are enhanced by its pungent flavor and fragrance; it is an evergreen and available all year. When cooking with rosemary, pull off the leaves from the stem to wash an dry. According to httpss://whfoods.org rosemary stimulates the immune system and improving digestion. It may reduce the severity of asthma attacks. http://whfoods.org/genpage.php?tname=foodspice&dbid=75
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