Rosemary Lemon Grilled Chicken Recipe -
Rosemary Lemon Grilled Chicken Recipe
  • READY IN 3+ hrs

Rosemary Lemon Grilled Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 chicken breasts Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    3 hrs 23 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Feb 21, 2014

Simple and delicous! Lemon and rosemary pair well together and this was no exception. Like just about everyone else, I used olive oil (about 1/4 cup) instead of butter. Not only because it's healthier, but because in terms of marinades it just tenderizes the chicken a lot better. I love fresh rosemary and fresh lemon along with the garlic and I also added just a bit of dijon mustard to the mix. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 6 hours turning it a few times during marinating. Wow - what tender, juicy chicken that was full of wonderful lemony herbed flavor! This is a definite keeper.

Most Helpful Critical Review
Jun 10, 2011

Flavors are good, but needs too much tweaking to give more stars. Butter does not make a marinade, it makes a flavored butter. I melted it to blend, but it hardens upon being placed on the cold chicken. Next time, I will use olive oil and maybe just a little butter for that flavor. Also, for the same reason, grilling doesn't work well with the butter. However, it can be roasted in a very small pan so the chicken is packed tightly, so the butter can melt, but can't run very far from the chicken. But flavor is good.

Aug 09, 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.

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!

Feb 06, 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.

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.

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. :)

Dec 22, 2010

I too used olive oil instead of butter. Used fresh rosemary from my garden and 4 cloves of garlic. This was really good! Grilled in my grill pan on the stove. Easy, simply, yummy flavors. For the review before me, you always want to take your rosemary off the stem. Maybe you just used too much. It can be overpowering. To ANGELLACHELLE, will be using again. Thanks so much!


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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