Grilled Rosemary Chicken Chicken

Grilled Rosemary Chicken Breasts on platter

Grilled Rosemary Chicken Chicken

Fresh rosemary and lemon juice team up in this simple marinade that delivers tender and juicy grilled chicken that's delicious on its own or tossed in soups, salads, sandwiches, and bowls.

Course Main Course

Cuisine Mediterranean

Keyword rosemary chicken

Prep Time 5

Cook Time 10

Marinate Time 1

Total Time 1 15

Servings

Calories 423kcal

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 ½ tablespoons lemon juice , from ½ lemon
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 (for a total of 4)

Instructions

Mix the marinade and coat the chicken. In a small bowl, whisk together 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, and ¼ teaspoon freshly ground black pepper until well combined. Place 2 - 2 ¼ pounds boneless skinless chicken breasts in a zippered storage bag with the marinade, and gently massage them until evenly coated. Refrigerate for 1 hour up to overnight.
Set up the grill for high heat. Prepare the grill for direct cooking at high heat, targeting 400°F to 450°F. Brush the cooking grates clean. Do not oil the grates — the olive oil in the marinade will prevent sticking.
Grill the chicken breasts. Place the breasts on the hot grill, close the lid, and cook for 5 to 6 minutes until they release easily from the grates. Flip and cook for another 4 to 5 minutes with the lid closed. Cook until the breasts are firm to the touch and the internal temperature reaches 155°F.
Rest and serve. Transfer to a platter and tent loosely with foil. Let rest for 5 minutes — the internal temperature will climb to 165°F as the chicken rests. Serve warm.

Nutrition