Description
Enjoy the delightful flavors of Grilled Rosemary Chicken made with fresh rosemary, lemon, and simple ingredients. It’s a quick, healthy dish perfect for any dinner!
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, mix 4 tablespoons of extra-virgin olive oil, 2 tablespoons of finely chopped fresh rosemary leaves, 1 ½ tablespoons of lemon juice, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper until well combined.
- Place 2 – 2 ¼ pounds of boneless skinless chicken breasts in a zippered storage bag with the marinade, and gently massage until evenly coated. Refrigerate for 1 hour or up to overnight.
- Prepare the grill for high heat, aiming for a temperature of 400°F to 450°F. Brush the cooking grates clean without oiling them.
- Place the marinated chicken breasts on the hot grill, close the lid, and grill for 5 to 6 minutes until they release easily from the grates. Flip the chicken and cook for another 4 to 5 minutes with the lid closed, until firm and the internal temperature reaches 155°F.
- Transfer the grilled chicken to a platter, tent loosely with foil, and let it rest for 5 minutes until the internal temperature climbs to 165°F. Serve warm.
Notes
For extra flavor, marinate the chicken overnight.
Ensure your grill is properly heated before placing the chicken on it for best results.
Use a meat thermometer to check the internal temperature for doneness.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 440mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 120mg