Mike has told me in the past he hates anything with rosemary on/in it because his mom used to make some sort of dry meatloaf with rosemary that he hated (sorry Oli), but I think I have finally gotten him over the hump and into the land of liking rosemary again, as tonight for dinner we had grilled rosemary chicken and I got 2 thumbs up, and an A+. In fact my hubby even asked me if I ever thought I would be such a good cook, and I smiled.Ingredients:
6 Chicken Thighs
3 Tsp dried rosemary
2 Tsp dried basil
2 Tsp dried parsley
1 Tsp onion powder
1 Tsp salt
1/2 Tsp garlic powder
1/2 Tsp black pepper
1/2 cup olive oil
Directions:
1. Combine all herbs and olive oil in a bowl.
2. Place chicken in a ziploc or a bowl with a lid.
3. Pour herbs over chicken and combine.
4. Place in refrigerator for at least 2 hours, but if possible marinade over night so the chicken can really absorb the flavors.
5. Grill on direct high for 8-10 minutes, or until meat reaches 180 degrees.
1 comment:
This recipe sounds awesome.I love the mix of spices you used with the rosemary.I like what you have here Debbie and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!
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