Grilled Rosemary Chicken Breasts

Grilled Rosemary Chicken Breasts

29
Semigourmet 94

"This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer."

Ingredients 50 m {{adjustedServings}} servings 232 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  3. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  4. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Tips & Tricks
Grilled Lemon Chicken

A zesty marinade for grilled chicken breasts. Dinner’s ready in minutes.

Tender Pan-Fried Chicken Breasts

They go from stovetop to oven, and come out super moist and tender.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 29

  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jillian
8/20/2013

Very tasty and just as the sumbitter states this is easy and light with exceptional flavor! Lemon and rosemary pair well together and this was no exception. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 6 hours turning it a few times during marinating. Wow - not only was this simple but very tender and bursting with fresh flavor! Thanks for a great recipe Semigourmet!

Kitchen Kitty
12/30/2014

This recipe is a definite keeper. It was the best bbq chicken breasts I've ever done! The only thing I changed was using dried rosemary and I butterfly cut the breasts. Will make again and again. UPDATE: Made this again, and still loved the flavour. Forgot to reserve some of the marinade for basting, but still came out juicy and flavourful.

naples34102
7/24/2014

Instead of grilling this (my Grillmaster and I are separated by about 1500 miles right now, he in Wisconsin, me in Naples), I prepared this quickly in a sauté pan with the chicken cut into strips for quick cooking. I eliminated the mustard, and added some white wine. In my mind, this recipe is way too heavy on the lemon, so I eliminated the lemon zest completely and just gave the chicken a good squeeze of fresh lemon juice once it had browned. With flavors I'm accustomed to and love, there was no way this dish could go wrong (as long as you hold back on the lemon). I served this with "Summer Penne Pasta," another AR recipe.