Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients.
Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.
Preheat grill to 350 to 400 (medium-high).
Remove chicken from marinade, discarding marinade.
Grill chicken, covered with grill lid, over 350 to 400 (medium-high) heat 5 to 7 minutes on each side.
Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely.
Let stand 10 minutes.
Serve with
Sauted Garlic Spinach and Two-Cheese Grits.
*Fresh thyme, cilantro, or oregano may be substituted.
**1 1/2 lb. skinned and boned chicken breasts may be substituted.
Rosemary Grilled Pork Tenderloin: Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.
Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Saut 1 pressed garlic clove in hot oil 30 seconds.
Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted.
Sprinkle with salt and pepper to taste.
Serve spinach with slotted spoon or tongs. Makes 4 servings; Prep: 5 min., Cook: 4 min.
Two-Cheese Grits: Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan.
Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender.
Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter.
Sprinkle with pepper to taste. Makes 4 servings; Prep: 5 min., Cook: 10 min.
Honey Mustard Sauce: Stir together 1/2 cup mayonnaise, 2 Tbsp. Dijon mustard, and 2 Tbsp. honey. Makes about 3/4 cup; Prep: 5 min.
