“Perfect for the summer barbecue! Serve with rice, a light pasta salad, or grilled corn. Great summer eating!” - by Barbara Edwards
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!
Nutrition
Amount Per Serving (4 total)
- Calories
- 209 cal
- 10%
- Fat
- 9.9 g
- 15%
- Carbs
- 6.6 g
- 2%
Based on a 2,000 calorie diet
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Reviews (83)
Rate This Recipe
"Wow! My husband who was getting sick of chicken on the grill absolutely loved this. I cut the chicken into chunks for kabobs and let it mariate all day. In addition to 1/2 c. lemon juice I used the..." See more juice of one whole lemon and lemon zest. I also cut the rosemary down to 1/2 tablespoon and then added FRESH rosemary. I also added some minced garlic, dijon mustard, and worcestershire. This is a definite keeper! "
SELLARDS
"I cooked the chicken on my newest gadget (a George Foreman grill), and it only took 9 minutes! I only had four hours to marinade the chicken (not overnight). But, it turned out great. My husband th..." See moreought the chicken was moist and delicious (he even commented on how moist the leftovers were the next day). My eleven month old daughter also gave it two thumbs up. Thanks Barbara for this quick and tasty recipe."
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