Description
This Grilled Rosemary Chicken is a must-try for anyone seeking a quick, flavorful meal. The aromatic rosemary and zesty lemon create an irresistible marinade that infuses the chicken with mouthwatering flavor, making it perfect for weeknight dinners or summer barbecues.
Ingredients
Scale
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 ½ tablespoons lemon juice
- 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, combine olive oil, chopped rosemary, lemon juice, dijon mustard, worcestershire sauce, kosher salt, and black pepper to create the marinade.
- Place chicken breasts in a zippered storage bag, pour the marinade over, and massage until coated. Refrigerate for 1 hour up to overnight.
- Prepare the grill for high heat, aiming for 400°F to 450°F. Clean the cooking grates, avoiding oiling them due to the marinade.
- Grill the chicken breasts on the hot grill, cooking for 5 to 6 minutes per side until easy to flip, with the lid closed. Cook until an internal temperature of 155°F is reached.
- Remove the chicken from the grill, cover loosely with foil, and let rest for 5 minutes to reach 165°F before serving.
Notes
Ensure to refrigerate the chicken for the best flavor infusion.
Don’t skip resting the chicken; it helps retain juiciness.
Adjust cooking time based on chicken breast size for optimal results.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 0g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 150mg