Grilled Lemon Rosemary Chicken
Grilled Lemon Rosemary Chicken is a super flavorful and easy recipe that you will make over and over during the grilling months! Fresh rosemary and lemon come together for a flavorful chicken breast recipe that is easily cooked on the grill.
Grilled chicken is a go-to for us during the summer. There are so many options when it comes to rubs and marinades, and it's so easy to make. Grilled Lemon Rosemary Chicken is one of our staples for an easy summer dinner, and I also love making a batch for salads throughout the week. It is such a versatile recipe that goes with pretty much any side dish!
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Ingredients
- Boneless Skinless Chicken Breasts - chicken tenders and chicken thighs would also work. I like using boneless and skinless thighs and breasts.
- Olive Oil - olive oil keeps the chicken tender
- Lemon - lemon juice and zest are used to give this chicken a bright and lemony flavor!
- Fresh Rosemary - I absolutely love the flavor of fresh rosemary!
- Garlic - fresh garlic adds a zing of garlicky flavor!
- Salt - I love using kosher or sea salt.
How to Make Grilled Lemon Rosemary Chicken
This recipe is super simple to make and can be prepped ahead of time, which is even better to allow the flavors to really soak into the chicken! To start, pound the chicken breasts out to about an even thickness. This will allow the chicken to cook more evenly and a bit faster. Next, mix together olive oil, lemon juice, lemon zest, fresh chopped rosemary, minced garlic, and salt in a bowl.
Combine the chicken and the marinade in either a Tupperware container or a plastic Ziploc bag. Marinate the chicken for at least 30 minutes, but ideally 4-8 hours. Once you're ready to cook, preheat a grill to medium-high heat. Once the grill is hot, add the chicken breasts to the grill and cook for 6-8 minutes on each side. The cooking time will depend on the thickness of your chicken breasts, so I always use a meat thermometer to ensure my chicken is cooked properly, to 165 degrees F.
Once chicken is cooked, serve and enjoy!
How to Serve Grilled Rosemary Chicken
This recipe can be served alone, as the main dish, or in a variety of ways including on sandwiches, paninis, warps, salads, pasta salads, and in chicken salad. It is incredible versatile! It is also very healthy and is low carb, keto-friendly, and gluten free.
I always use an internal meat thermometer to ensure my chicken is cooked to 160-165 degrees F.
You can definitely substitute other herbs! I think basil, parsley, thyme, oregano, and tarragon would all be delicious. Use whatever you have on hand or prefer.
Definitely. I love grilling chicken thighs as they stay super tender. Chicken tenders would also work, you will just need to adjust your cooking time.
What to Serve This Chicken With...
Other Chicken Recipes to Consider...
Grilled Lemon Rosemary Chicken
Ingredients
- 4 boneless skinless chicken breasts (about 2 lbs)
- ¼ cup olive oil
- 3 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh chopped rosemary
- 2 cloves garlic minced
- ½ teaspoon salt
Instructions
- Pound the chicken breasts to even thickness.
- In a bowl, stir together olive oil, lemon juice, lemon zest, rosemary, garlic, and salt.
- Place chicken in a Tupperware container or a Ziplock baggie and then add the marinade. Stir well to combine.
- Marinate for at least 30 minutes, or up to 8 hours.
- Preheat the grill to medium-high heat.
- Grill the chicken breasts for 6-8 minutes on each side, depending on the size and thickness of the chicken breasts. Use a meat thermometer to ensure they are 165 degrees F.
