2 skinless, chicken breast halves
1 tsp. finely shredded lime peel
1/2 cup lime juice
1 tbsp. chopped fresh rosemary
1 tbsp. olive oil
2 tsp. sugar
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp. ground black pepper
For marinade stir together lime peel, lime juice, rosemary, oil, sugar, garlic, and salt.
In a large ziplock bag place chicken and marinade. Seal bag and turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally. Grill chicken uncovered for 10 to 12 minutes or until tender and no longer pink.
We had our Rosemary chicken with baked potatoes and steamed broccoli. It was yummy!