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Nonno's Grilled Rosemary Chicken

  • 4 Chicken Breasts
  • 4 Sprigs Rosemary
  • 2 Cloves Garlic
  • 3/4 Cup BARI® Robust Extra Virgin Olive Oil
  • 1/4 Cup BARI® Red Wine Vinegar
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper

Remove Rosemary leaves from sprigs, mince garlic, and combine with all the other ingredients in a zip top bag. Let the Chicken marinate for at least 2 hours, but overnight is better. Grill on medium heat until meat is no longer pink, but nice and juicy! Serve with vegetables and a salad for a fast and easy meal!

Cheesy Grilled Bell Peppers goes great with Nonno's Grilled Rosemary Chicken

 Watch video of Bari Chef Kyle Sawatzky as he prepares this recipe