Lemon and Rosemary Grilled Chicken
Published March 15, 2013 | Written by The Healthline Editorial Team
Grilling foods is a great way to impart a smoky and intense flavor without adding lots of fat. The buttermilk helps season the chicken and keep it moist.
|Serving size:||1 chicken breast|
|Calories per serving:||222|
|Total Fat 3.8g||6%|
- 3/4 cup fat-free buttermilk
- 1 Tbsp. grated lemon zest
- 2 tsp. minced garlic
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh rosemary
- 1 tsp. canola oil
- 1 tsp. honey
- Vegetable cooking spray
Step by Step:
- Combine buttermilk, lemon zest and garlic in a shallow dish. Add chicken, turning to coat. Cover with plastic wrap and refrigerate 2 hours or up to 8 hours, turning occasionally.
- Prepare gas or charcoal grill for medium-high direct heat.
- Remove chicken from marinade, and discard marinade; pat chicken dry with paper towels. Sprinkle chicken evenly with pepper and salt. Combine fresh parsley, rosemary, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves.
- Grill chicken, herb side down, 8 minutes per side or until done, on a rack coated with vegetable cooking spray.