Boneless, skinless chicken is tough…literally and figuratively. Though this healthy protein choice is one of the best for you (as long as your chickens are raised well) it is one of the easiest to get tough and dry out when cooking…probably because unlike fish or beef, chicken needs to be fully cooked through before eating…no one wants a pink chicken breast. Because our temps are reaching 105 these days we have been trying to use our outdoor grill more to keep the heat in the kitchen to a minimum. And, though I love the smokiness a grill can give any meat, I hate to have anything that is simply too dry. We made these super juicy chicken breasts last night and they were simply divine. The key – I started the marinade the night before and let them soak in these heavenly flavors for a good 24 hours before cooking. Gary then kept the grill on medium, grilling them until just cooked through….a difficult call, but you can tell when the bird is cooked when it stops springing back when you touch it, and then letting them rest for about 10 minutes to absorb back any juices. Delicious and healthy, dinner is served.
Super Moist Grilled Rosemary Chicken
2 or 3 large chicken breasts, skin and bone removed
1/2 cup white wine
Juice and zest of 1 lemon
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon dried herbs de provence
1/2 teaspoon red pepper flakes
2 garlic cloves, minced
1 small shallot, minced
4 or 5 large sprigs fresh rosemary
salt and pepper
Whisk the wine, olive oil, herbs, garlic, shallots, mustard, lemon, red pepper flakes and a 1/2 tablespoon each of salt and pepper together in a small bowl. Drop the chicken breasts into a large sealable plastic bag. Pour over the marinade. Seal the bag and massage the marinade into the chicken on the outside of the bag. Open the bag and place the four rosemary sprigs in between each chicken breast and on the outside. Reseal the bag and massage the rosemary into the chicken on the outside of the bag. Fold over the top of the bag and place on its side in a dish, allowing the marinade to coat one side of the chicken well. Place the dish in the refrigerator. Let marinate, turning the bag over every few hours and massaging the marinade into the chicken. When ready to grill remove the breasts from let bag and place over direct heat on a medium grill. Cook for about 15-17 minutes, flipping once. Remove and tent with foil for 10 minutes, then slice and serve with a squeeze of fresh lemon or lime juice.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.