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Rosemary Lemon Grilled Chicken

Rosemary Lemon Grilled Chicken

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    3 h 23 m
ANGELLACHELLE

ANGELLACHELLE

This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
  2. Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
  4. Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
136

Jillian

2/21/2014

Simple and delicous! Lemon and rosemary pair well together and this was no exception. Like just about everyone else, I used olive oil (about 1/4 cup) instead of butter. Not only because it's healthier, but because in terms of marinades it just tenderizes the chicken a lot better. I love fresh rosemary and fresh lemon along with the garlic and I also added just a bit of dijon mustard to the mix. 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 - what tender, juicy chicken that was full of wonderful lemony herbed flavor! This is a definite keeper.

JDVMD
103

JDVMD

8/9/2006

Instead of butter, I used extra virgin olive oil and threw everything in a plastic bag. I also pounded my chicken breasts very thin. I served platter style with some fresh rosemary and grilled lemon slices. Presentation was gorgeous.

Muffinmom
50

Muffinmom

6/24/2008

Delicious marinade!!! I used olive oil rather than the butter (much healthier), and then grilled this on my George Foreman and it turned out perfect, very moist and flavorful!

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