by Dorothea Malloy
We once were invited to a cookout where a Cistercian priest made the most delicious grilled chicken we had ever tasted. This is our attempt to duplicate that recipe.
8 Servings
Ingredients:
2 lbs boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup lemon juice
1 minced clove garlic
1/2 tsp salt
1/2 tsp coarsely ground pepper
1 tsp fresh or 1/2 tsp dried rosemary
Directions:
1. Remove any excess fat from the chicken breasts. If pieces are very thick, cut them lengthwise in two.
2. Mix marinade ingredients well and pour over chicken pieces in a gallon-size zipper bag. Chill at least 3 hours, up to 24 hours, turning pieces at least once. (Marinate longer for better flavor.)
3. Preheat grill to medium high heat. Broil chicken pieces 4-5 minutes on each side, removing smaller pieces first. Be careful not to overcook.
4. Remove from grill and tent with foil for 5 minutes before serving.
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