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Grilled Rosemary Chicken Breasts

Grilled Rosemary Chicken Breasts

  • Prep

    35 m
  • Cook

    10 m
  • Ready In

    50 m
Semigourmet

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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!

CLOUDLESS
7

CLOUDLESS

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.

naples34102
5

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.

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