How to Make Barbecued Rosemary Chicken
Try this classic recipe that’s been spiced up with some fresh rosemary to make a diabetes-friendly dish that’s bursting with flavor. To take full advantage of the late-summer fresh produce harvest, pair with our Sauteed Asparagus, Peppers, and Mushroom recipe!
30 min prep time
10 min cook time
2servings
3 ounces chicken + 2 Tbsps. sauce
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Step-By-Step Instructions:
- In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.
- Lightly spray the grill rack with cooking spray. Preheat the grill on medium heat.
- Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. (The internal temperature should reach at least 165 degrees F). Transfer to plates.
- Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3 to 4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.
Nutrition facts
2 Servings
-
Serving Size
3 ounces chicken + 2 Tbsps. sauce
-
Amount per serving
Calories
235
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
1.4g
7%
-
Saturated Fat
-
Cholesterol
65mg
22% -
Sodium
390mg
17% -
Total Carbohydrate
17g
6%-
Dietary Fiber
0g
0% -
Total Sugars
13g
-
Dietary Fiber
-
Protein
24g
Ingredients
olive oil
2 tsp
lemon zest (grated)
1 tsp
fresh lemon juice
1 tbsp
medium garlic (minced)
1 clove
fresh rosemary (chopped)
1 tbsp
salt
1/8 tsp
pepper
1/8 tsp
chicken breast halves (boneless, skinless, about 4 ounces each, all visible fat discarded)
2
nonstick cooking spray
1
barbeque sauce (lowest sodium available)
3 tbsp
balsamic vinegar
1 tbsp
honey
1 tsp