by Olena

Grilled Lemon Rosemary Chicken

by Olena

Grilled Lemon Rosemary Chicken is easy and full of flavour recipe with chicken breast and simple marinade. Weeknight dinner or BBQ party, everyone will love it!

Grilled chicken breast is one of my favourites. It is lean, tender and juicy, if cooked properly. My mom and grandma always said it’s the driest part of the chicken but I just love it. Good marinade and right cooking method make all the difference though, for example take Greek chicken kebab recipe or baked chicken breast.

To make grilled lemon rosemary chicken first marinate the chicken for at least one hour. The longer marinating time, the more flavourful the dish – lemon juice tenderizes the meat while the flavours are melding.

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Grilled Lemon Rosemary Chicken is easy and full of flavour recipe with chicken breast and simple marinade. Weeknight dinner or BBQ party, everyone will love it!

It was my first time grilling lemons and I absolutely loved it. The lemon caramelized and became sweeter. Once placed on top of grilled chicken breast, the lemon juice ran down it moisturizing the meat and enhancing the lemon and rosemary flavours.

Green beans are optional but make a healthy side dish. You already have the grill running. Besides green beans, quinoa or brown rice, try this chicken with chickpea avocado salad or broccoli quinoa salad.

Enjoy!

How to Make Grilled Lemon Rosemary Chicken

  1. Cut each chicken breast in half to make 8 thinner chicken cutlets. Add to a medium bowl along with lemon juice + zest, rosemary, garlic, salt, pepper and mix to combine. Cover with plastic and refrigerate for at least 1 hour or up to 8 hours. Grilled Lemon Rosemary Chicken is easy and full of flavour recipe with chicken breast and simple marinade. Weeknight dinner or BBQ party, everyone will love it!
  2. In the meanwhile, in a large bowl add Green Beans ingredients and toss to combine.
  3. Preheat grill on low and spray with cooking spray, as well as the grilling vegetable basket. Lay chicken and lemon slices in a single layer on the grill and discard the marinade.
  4. Grill for 5 – 6 minutes, turn chicken over and place a lemon slice grilled side up on top. Grill for another 5 – 6 minutes.*
  5. You can make green beans at same time as chicken, if you have room on the grill. Just add green beans to a vegetable basket and grill for 5 – 6 minutes, stirring often. I kept the BBQ lid down except when I needed to stir and turn the food. Grilled Lemon Rosemary Chicken is easy and full of flavour recipe with chicken breast and simple marinade. Weeknight dinner or BBQ party, everyone will love it!
  6. Remove chicken and green beans from the grill and transfer to a serving platter. Serve hot, with quinoa or brown rice on a side, if desired.

 

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Grilled Lemon Rosemary Chicken

5 from 1 reviews

Grilled Lemon Rosemary Chicken is easy and full of flavour recipe with chicken breast and simple marinade. Weeknight dinner or BBQ party, everyone will love it!

  • Author: ifoodreal.com
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Lemon Rosemary Chicken:

  • 4 large (2 lbs) chicken breasts, boneless & skinless
  • 1 large lemon, juice and zest of
  • 1 – 2 large rosemary sprigs, leaves removed from the stem
  • 1 large garlic clove, crushed
  • 1 + 1/2 tsp salt
  • 1 tsp ground black pepper
  • Lemon, cut into 8 slices
  • Cooking spray (I use Misto)

Green Beans:

  • 1 lb green beans, washed & trimmed
  • 6 large garlic cloves, sliced
  • 2 tsp olive oil, extra virgin
  • 3/4 tsp salt
  • 1 tsp ground black pepper

Instructions

  1. Cut each chicken breast in half to make 8 thinner chicken cutlets. Add to a medium bowl along with lemon juice + zest, rosemary, garlic, salt, pepper and mix to combine. Cover with plastic and refrigerate for at least 1 hour or up to 8 hours.
  2. In the meanwhile, in a large bowl add Green Beans ingredients and toss to combine.
  3. Preheat grill on low and spray with cooking spray, as well as the grilling vegetable basket. Lay chicken and lemon slices in a single layer on the grill and discard the marinade.
  4. Grill for 5 – 6 minutes, turn chicken over and place a lemon slice grilled side up on top. Grill for another 5 – 6 minutes.*
  5. You can make green beans at same time as chicken, if you have room on the grill. Just add green beans to a vegetable basket and grill for 5 – 6 minutes, stirring often. I kept the BBQ lid down except when I needed to stir and turn the food.
  6. Remove chicken and green beans from the grill and transfer to a serving platter. Serve hot, with quinoa or brown rice on a side, if desired.

Store: Refrigerate chicken covered for up to 5 days. Green beans are best to be consumed within a day or two.

Notes

Grills vary. Cooking time will vary depending on the age and make/model of your grill. I have new Coleman BBQ which is quite powerful if I compare it to my old grill. Use your judgement and experience with your grill.

 Did you make this recipe? Please give it a star rating in the comments.

 

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10 comments on “Grilled Lemon Rosemary Chicken

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  1. This recipe looks great. I consume pasture raised chicken in my meals as the regular chicken meat that most groceries stores sell has been factory farmed and animals there have been raised and fed in places where they have very limited space to walk around, if any at all. Pasture raised chickens have not eaten GMO grains, been exposed to antibiotics, and they do not contain nitrates. I discuss this and other topics related to nutrition and well being on Google+ https://plus.google.com/+EricBerg123

  2. Made this for dinner tonight and it was amazing! My husband said “this chicken is to die for!”. The green beans were equally as good. Thank you for the simple and delicious recipe!

  3. Olena, I love all your chicken recipes! I can’t stand plain chicken. We have guests in town and are planning on grilling tomorrow- Now I know what I’ll be making 🙂

    And plant more rosemary! It grows like a weed (obviously your husband thought it was!)- you’ll have a ton before the end of the winter. I’ve never tried freezing it– since I don’t have a garden in KL, I’ll start doing that so I don’t waste so much.