Lemon and Rosemary Marinated Grilled Chicken

This recipe was adapted from the Food Network; Emeril. I served with Basmati Rice. I have a rosemary plant in my east facing kitchen window and always have a lemon in the frig.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh squeezed lemon juice
• 1/3 cup olive oil
• 2 tablespoons chopped fresh rosemary leaves
• 3 tablespoons Bayou Blast, divided (recipe follows)
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper

Directions:

Place chicken in a resealable gallon plastic bag. Combine lemon juice, olive oil, rosemary and 2 tablespoons Bayou Blast. Let marinate for one hour at room temperature.

Preheat grill to high heat. 

Remove the chicken from the marinade and season both sides of the chicken pieces with the remaining 1 tablespoon Bayou Blast, salt and pepper.

Place chicken smooth side down on a greased grill and cook 4 minutes. Rotate pieces 45 degrees and cook 4 more minutes. Turn over and cook additional 4 minutes or until juices run clear.

You may baste with remaining marinade, but bring to a boil for 5 minutes before using.

Ingredients for Bayou Blast:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon onion power
• 1 tablespoon red pepper flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions for Bayou Blast:

Combine all ingredients thoroughly.