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Grilled Rosemary Chicken Breasts

Grilled Rosemary Chicken Breasts

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Semigourmet

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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.
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Reviews

Jillian
11
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!

Elena Abel
7
9/15/2013

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.

Deb C
6
8/2/2013

This is a great recipe: quick, easy and tasty. I cut the chicken breasts into medallions, gently pounded them to a uniformed thickness, and then lightly brined them before adding the marinade. Because I brined them, I didn’t add any salt to the marinade. These were juicy with great flavor and took only minutes to grill.