Grilled Rosemary Chicken Breasts Recipe
This Grilled Lemon Rosemary Chicken is tender, juicy, and packed with flavor with as little as 30 minutes of marinating. Best of all, this can be baked, too, for delicious grilled rosemary chicken breast year-round! Plus, it’s gluten-free and low-carb!
Grilled Rosemary Chicken Breasts Recipe
Try this Grilled Rosemary Chicken Breasts Recipe! The chicken comes out juicy and flavorful, with a hint of rosemary.
Equipment
Ingredients
- 2 lbs chicken breasts (3-4 medium to large) boneless & skinless
- 2 large lemons 1 – juiced and zested, 2nd one – cut into slices
- 2 rosemary sprigs leaves removed & minced
- 2 large garlic cloves grated
- 2 tbsp olive oil extra virgin
- salt and pepper to taste
Instructions
- Cut each chicken breast in half to make 6-8 thinner chicken cutlets.
- In a large bowl, add chicken, lemon juice + zest, rosemary, garlic, olive oil, salt and pepper. Stir with tongs to coat evenly, cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat grill on medium heat around 500 degrees F and spray with cooking spray. Add chicken and lemon slices in single layer to the grill. Discard the marinade.
- Grill for 5 – 6 minutes covered, turn chicken over and place a lemon slice grilled side up on top. Cover and grill for another 5 – 6 minutes.
- Remove chicken from the grill onto a platter, cover and let rest for 5 minutes. Serve hot, with pita, veggie kebabs and (Greek yogurt tzatziki), if desired
