Rosemary Grilled Chicken with a Tangy Orange BBQ Sauce
Skewering the chicken with the rosemary imparts a wonderful flavor. And as the protruding rosemary singes or burns over the fire you get a smoking essence too!
Makes 6 servings
Ingredients:
6 medium chicken breasts, boneless
6 sprigs rosemary
1 tablespoon red chile powder
1 teaspoon garlic, minced
1 tablespoon olive oil
salt and pepper to taste
BBQ Sauce:
1 cup orange marmalade
8 ounces tomato sauce
3 tablespoons red wine vinegar
2 tablespoons red chile powder
1 pinch salt
1 tablespoon cumin
1 tablespoon brown sugar
Preparation:
Skewer chicken breasts along with rosemary sprigs.
Combine 1 tablespoon chile powder, garlic, olive oil, salt and pepper. Rub chicken breasts in this mixture. Grill over medium high heat.
Combine remaining ingredients in a sauce pan and bring to a simmer. Stir until thickened slightly. Pour over finished chicken breasts.
Makes 6 servings
Ingredients:
6 medium chicken breasts, boneless
6 sprigs rosemary
1 tablespoon red chile powder
1 teaspoon garlic, minced
1 tablespoon olive oil
salt and pepper to taste
BBQ Sauce:
1 cup orange marmalade
8 ounces tomato sauce
3 tablespoons red wine vinegar
2 tablespoons red chile powder
1 pinch salt
1 tablespoon cumin
1 tablespoon brown sugar
Preparation:
Skewer chicken breasts along with rosemary sprigs.
Combine 1 tablespoon chile powder, garlic, olive oil, salt and pepper. Rub chicken breasts in this mixture. Grill over medium high heat.
Combine remaining ingredients in a sauce pan and bring to a simmer. Stir until thickened slightly. Pour over finished chicken breasts.
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