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Grilled Rosemary Chicken Recipe

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Marinated with zingy lemon, vibrant garlic and earthy rosemary, this easy Grilled Rosemary Chicken recipe is a dinner hit.

A browned chicken breast with grill marks and visible herbs is shown on a white plate with broccoli and pasta in the background.

When the temperatures turned warm last week, we couldn’t wait to break out the grill. It’s that time of year and we are psyched for the fantastic flavor that food gets when its cooked over a flame in the wide open air.

Mmm.

Yes, it’s still March but grilling season has started for us. And I mean, why not?

Still, when I was developing this Grilled Rosemary Chicken recipe, I didn’t intend it to be a grilled dish. On the stovetop, it’s good … it’s easy … it’s fast. But the grill beckoned and that grilled flavor makes it so much more wonderful. So this became a grilled recipe.

The flavor of this? Decidedly rosemary. The notes of lemon and garlic play quiet supporting roles to the strong, vibrant main attraction — and that’s a wonderful thing if you love rosemary like we do.

We love eating Grilled Rosemary Chicken with some lightly seasoned pasta and roasted broccoli.

In a word: fabulous.

The leftovers are also excellent for topping homemade pizza for dinner. That’s what we have planned for tomorrow. Can’t wait.

Are you ready to grill yet?

Yield: 6 servings

Grilled Rosemary Chicken

Grilled Rosemary Chicken Recipe

Marinated with zingy lemon, vibrant garlic and earthy rosemary, this easy Grilled Rosemary Chicken recipe is a dinner hit.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour

Ingredients

  • 1 1/2 lb boneless, skinless chicken, trimmed and pounded into 1/2 inch thick cutlets
  • 1 lemon, juiced
  • 2 tablespoon olive oil
  • 1/4 cup finely chopped fresh rosemary
  • 1 clove garlic, crushed
  • salt and pepper

Instructions

  1. Place the chicken into a resealable bag or container. Set aside.
  2. Add the lemon juice, olive oil, rosemary, garlic, salt and pepper to the bag with the chicken. Seal the bag, leaving as little air inside as possible. Shake and squish well to fully mix and coat the chicken.
  3. Let the chicken marinate for at least 1 hour.
  4. Heat the grill (it should be about a medium flame). Cook the chicken for 5-6 minutes per side, flipping once to ensure even cooking. The chicken should have an internal temperature of 165 degrees Fahrenheit when it's done cooking.
  5. Serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 457Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 188mgSodium: 268mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 57g
© Sarah Walker Caron
Cuisine: American / Category: poultry

Tasty Italian Cook

Friday 26th of March 2010

This looks great... sadly where I live it won't be grilling season for a while longer, but I will definitely be grilling some chicken when the time does come! .-= Tasty Italian Cook´s last blog ..Mar 18, Italian Easter Bread Recipe =-.

Transforming Leftovers: Chicken Bacon Pizza | Sarah’s Cucina Bella :: Family Food

Friday 26th of March 2010

[...] for the pizza? We topped it with the leftovers from my Roasted Rosemary Chicken recipe, about two slices of crispy, crumbled bacon and lots of mozzarella. It took all of 10 minutes to [...]

The Teacher Cooks

Wednesday 24th of March 2010

MMM this looks delicious. Nice photograph. I cannot wait to see what kind of pizza you are making. I want a good recipe for chicken ranch pizza.

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