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Rosemary Lemon Grilled Chicken
SUBMITTED BY:
ANGELLACHELLE
PHOTO BY:
bdhouk1
"This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping."
RECIPE RATING:
Read Reviews
(28)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
8 Min
READY IN
3 Hrs 23 Min
Original recipe yield 6 chicken breasts
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
1/2 cup fresh rosemary
3 cloves garlic
1 lemon, zested
1/4 cup fresh lemon juice
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
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DIRECTIONS
In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
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REVIEWS
Reviewed on Aug. 9, 2006 by
JDVMD
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JDVMD
Aug. 9, 2006
Instead of butter, I used extra virgin olive oil and threw everything in a plastic bag. I also pounded my chicken breasts very thin. I served platter style with some fresh rosemary and grilled lemon slices. Presentation was gorgeous.
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8 users found this review helpful
Instead of butter, I used extra virgin olive oil and threw everything in a plastic bag. I also...
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Reviewed on Aug. 15, 2007 by
KnticEnerG
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KnticEnerG
Aug. 15, 2007
I've made this twice--I was asked for the recipe. It was SO good. Definitely recommend--used olive oil instead of butter.
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6 users found this review helpful
I've made this twice--I was asked for the recipe. It was SO good. Definitely recommend--used...
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Reviewed on Jun. 22, 2005 by
Destie
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Destie
Jun. 22, 2005
Very tasty and easy to make- I used extra-virgin olive oil for a slightly healthier version, so it wasn't thick enough to use for a topping- I used half to marinate and half to baste. My husband and I will both definately try this again.
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6 users found this review helpful
Very tasty and easy to make- I used extra-virgin olive oil for a slightly healthier version,...
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Reviewed on Feb. 6, 2008 by
Katie Franchi
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Katie Franchi
Feb. 6, 2008
I changed it up a bit but it was still a hit!! I doubled the lemon juice and substituted the butter with olive oil. I also didn't have fresh rosmary so I used a TBS of dried. Marinated it for 5 hours and baked it. It came out really tender and moist. Definately cooking this again.
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3 users found this review helpful
I changed it up a bit but it was still a hit!! I doubled the lemon juice and substituted the...
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Reviewed on Oct. 11, 2007 by
Jordunn1
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Jordunn1
Oct. 11, 2007
This was sensational!! Delicious chicken recipe that received rave reviews from my family! Although I did tweak it a bit. I found the marinade to be a bit bland and the lemon to be very overpowering so i added some salt and a little steak seasoning. I also used half butter and half EVOO as suggested by other reviews. I wanted to cut down the marination time so I sealed the chicken and all of the marinade into a vacuum-sealed bag for one hour. I didn't feel it needed the basting and it turned out fantastically! This was a great recipe and will make it again in the future Thanks! P.S. If you add salt to the marinade only pepper the chicken breasts for it may be too salty. :)
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3 users found this review helpful
This was sensational!! Delicious chicken recipe that received rave reviews from my family!...
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Reviewed on Jun. 24, 2008 by
Muffinmom
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Muffinmom
Jun. 24, 2008
Delicious marinade!!! I used olive oil rather than the butter (much healthier), and then grilled this on my George Foreman and it turned out perfect, very moist and flavorful!
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2 users found this review helpful
Delicious marinade!!! I used olive oil rather than the butter (much healthier), and then...
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Reviewed on Apr. 20, 2008 by
TerriLeeAnn
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TerriLeeAnn
Apr. 20, 2008
This is a great recipe! I cut the butter down to a couple of tablespoons, to get the buttery flavor, and used a 1/4 cup of EVOO. I marinated in a large zip-bag, and instead of grilling, baked the chicken in the oven. Cooked it for my parents, and they raved about it! Can't wait to try it on the grill!
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2 users found this review helpful
This is a great recipe! I cut the butter down to a couple of tablespoons, to get the buttery...
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Reviewed on Apr. 4, 2008 by
SCARLETT74
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SCARLETT74
Apr. 4, 2008
Easy and delicious recipe. I halved the recipe and didn't bother to use the food processor. Also, I grilled on a grill pan on the stovetop (but will try on the outdoor grill in summer). The dish has a pronounced lemon flavor- not too much, just right. I will make this again.
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2 users found this review helpful
Easy and delicious recipe. I halved the recipe and didn't bother to use the food processor. ...
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Reviewed on Aug. 30, 2007 by
Ruthie
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Ruthie
Aug. 30, 2007
This was very good but cut the butter way down as you don't really need it. Marinated chicken for a few hours and came out great. Don't really need all the lemon juice as well. All in all a good one to keep.
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2 users found this review helpful
This was very good but cut the butter way down as you don't really need it. Marinated chicken...
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Reviewed on Jul. 10, 2007 by
griller3
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griller3
Jul. 10, 2007
I used a whole bird, and I used evoo instead of butter, butterflied my bird, rub with mixture and grilled. Very good!!!!.