TV Dinner: Rosemary Chicken with Cilanto Rice

I hadn't done Rosemary Chicken (with Lime) since that dinner party back... well, you remember? Cilanto Rice is my favorite compliment to the Grilled Chicken Rosemary!


(doesn't have to be grilled... I pan-fried it and finished it off in the oven)

"Grilled" Chicken Rosemary
1/3 cup veggie oil
3 tbsp lime juice
3 tbsp chopped green onions (green)
1 tbsp chopped parsley
1/2 tbsp chopped fresh rosemary leaves or 1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
4 chicken breasts (about 2 pounds)--I used boneless... but you can use a whole cut up chicken or whatever pleases you.
4 rosemary sprigs

In a shallow baking dish, combine the oil, lime juice, green onion, parsley, chopped rosemary, salt and pepper. Add the chicken, turning them all sides are well-coated with marinade. Cover with plastic wrap and refrigerate for 3 to 5 hrs, turning the chicken once or twice.

Put the rosemary sprigs in water to soak for 30 minutes. Heat up a frying pan on medium-high heat. When the pan is hot (or the coals under the grill are ready), place the rosemary sprigs at the bottom of the pan. Place the chicken bone side down or skin side up. Cook them for about 12 minutes and you can brush excess marinade on the chicken while it's cooking. Turn the chicken and grill about 12 minutes more. If grilling, continue turning and basting the chicken until its well browned and the juices no longer run pink, about 20 more minutes. If pan-frying, brown the chicken and depending on how thick the chicken breasts are, you may finish off in the oven at 300 degrees for about 10 or 15 minutes--turning once.

That should do it. And you can have the chicken with anything... at that dinner party I mentioned earlier, we had it with a side of London broil... MMM MMM GOOD!!!
P.S. This time when I made this rosemary chicken I made the mistake of substituting lemon juice for lime juice. Yeah... that was mistake. I never realized the tastes are different--but indeed they are.

Cilantro Rice is sooooo easy. I just cook some jasmine rice (cook according to directions). Get a lil lime juice, chopped cilanto, and salt and pepper to taste and maybe a lil oil or chicken broth. That's it! Mix ingredients right before serving, or Warning: The cilantro will wilt and may turn that ugly olive green:)

Enjoy!