Grilled Chicken With Rosemary And Bacon Recipes

BACON-WRAPPED ROSEMARY CHICKEN

Steps:

• Heat the oven to 425°F.
• Cut chicken breasts into 4-6 ounce pieces.
• Sprinkle the chicken with salt and pepper.
• Wrap a slice of bacon around each piece of chicken and place in baking dish.
• Sprinkle with rosemary.
• Roast for 15 minutes at 425°F.
• Reduce heat to 375°F and continue roasting until done. It won't take long--be careful not to over cook chicken (chicken is done when juices run clear when pierced).

BACON & ROSEMARY CHICKEN

Steps:

• Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add garlic, rosemary and pepper flakes to skillet; cook and stir 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through.

GRILLED ROSEMARY CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

GRILLED CHICKEN WITH ROSEMARY AND BACON

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.