Barbecue Rosemary Chicken
- 2 tsp olive oil
- 1 tsp lemon zest (grated)
- 1 tbsp fresh lemon juice
- 1 clove medium garlic (minced)
- 1 tbsp fresh rosemary (chopped)
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 chicken breast halves (boneless, skinless, about 4 ounces each, all visible fat discarded)
- nonstick cooking spray
- 3 tbsp barbeque sauce (lowest sodium available)
- 1 tbsp balsamic vinegar
- 1 tsp honey
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.