Description
Enjoy the mouthwatering Grilled Rosemary Chicken, featuring tender chicken breasts soaked in a zesty rosemary marinade. Perfect for quick weeknight dinners or outdoor barbecues, this dish combines simple ingredients for an irresistible flavor that everyone will love.
Ingredients
Scale
- 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
Instructions
- In a small bowl, whisk together olive oil, rosemary, lemon juice, dijon mustard, worcestershire sauce, kosher salt, and black pepper until well combined.
- Place chicken breasts in a zippered storage bag with the marinade and gently massage the chicken until evenly coated. Refrigerate for 1 hour to overnight.
- Set up the grill for high heat, aiming for a temperature of 400°F to 450°F, and clean the cooking grates without oiling them.
- Place the marinated chicken 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 until 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 it reaches an internal temperature of 165°F. Serve warm.
Notes
Marinating the chicken overnight enhances the flavor.
Ensure the grill is preheated for the best results.
Adjust the cooking time based on the thickness of the chicken breasts.
Nutrition
- Serving Size: 1 piece
- Calories: 375
- Sugar: 1g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 140mg