Grilled Rosemary Chicken
1 ½ tablespoon olive oil
2 tablespoons red wine vinegar
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1 tablespoon minced garlic (refrigerated)
4 boneless, skinless split chicken breasts
¼ teaspoon black pepper
¼ teaspoon kosher or sea salt
Combine first four ingredients in a large zip-lock bag. Pierce chicken with a fork several times on both sides. Sprinkle chicken with salt and pepper. Add chicken to bag. Place in refrigerator for 15 minutes or longer.
Heat large skillet over medium-high heat. Spray pan with cooking spray. Add chicken to pan. Cook 4 to 5 minutes on each side or until done.