Carol L. Cain
Grilled Chicken with Herbs
1 garlic clove, minced 2 tablespoons oil of choice 1 teaspoon dried leaf rosemary ½ teaspoon pepper 1 teaspoon ground sage ¼ cup lemon juice 2 chicken breasts, halved, skinned In a small bowl, combine garlic, oil, rosemary, pepper, sage and lemon juice. Rince chicken and pat dry. Arrange in a medium size shallow baking dish; pour oil mixture over chicken. Cover and marinate in refrigerator 3 to 4 hours. Remove chicken from marinade, reserving marinade. Place chicken on a hot grill 3 to 4 inches from coals. Cook 30 to 40 minutes or until tender, turning and brushing occasionally with marinade. Serve immediately. Yield:4 servings