Description
Grilled Rosemary Chicken is a flavorful dish that’s easy to prepare and enjoy. The marinade features fresh rosemary, olive oil, and lemon juice, making it a delicious option for a quick weeknight meal or outdoor gatherings. Perfectly grilled, it’s sure to impress anyone looking for a homemade recipe.
Ingredients
Scale
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 ½ tablespoons lemon juice from ½ lemon
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 – 2 ¼ pounds boneless skinless chicken breasts
Instructions
- In a small bowl, whisk together olive oil, rosemary, lemon juice, dijon mustard, worcestershire sauce, kosher salt, and black pepper to create the marinade.
- Place the chicken breasts in a zippered storage bag, pour the marinade over them, and gently massage to coat evenly. Refrigerate for 1 hour to overnight.
- Prepare the grill for high heat, aiming for temperatures between 400°F to 450°F. Brush the grates clean but do not oil them.
- Place the marinated chicken breasts on the hot grill. Close the lid and cook for 5 to 6 minutes until they easily release from the grates.
- Flip the chicken and cook on the other side for an additional 4 to 5 minutes with the lid closed, until firm to the touch and the internal temperature reaches 155°F.
- Transfer the chicken to a platter and lightly cover with foil. Allow to rest for 5 minutes, during which the internal temperature will rise to 165°F before serving.
Notes
For extra flavor, marinate the chicken overnight.
Ensure the grill is properly heated to avoid sticking.
Adjust cooking time based on the thickness of your chicken breasts.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 370
- Sugar: 0g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 140mg