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Marinated Rosemary Lemon Chicken

"Perfect for the summer barbecue! Serve with rice, a light pasta salad, or grilled corn. Great summer eating!"
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8 h 30 m servings 209 cals
Original recipe yields 4 servings


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

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Read all reviews 86
  1. 123 Ratings

Most helpful positive review

Wow! My husband who was getting sick of chicken on the grill absolutely loved this. I cut the chicken into chunks for kabobs and let it mariate all day. In addition to 1/2 c. lemon juice I us...

Most helpful critical review

Sorry but I did not like this recipe at all. The chicken was way too "lemony" and the flavor was much too strong. Basically it tasted like lemon-soaked, bland chicken. I did like that I had all ...

Most helpful
Most positive
Least positive

Wow! My husband who was getting sick of chicken on the grill absolutely loved this. I cut the chicken into chunks for kabobs and let it mariate all day. In addition to 1/2 c. lemon juice I us...

I cooked the chicken on my newest gadget (a George Foreman grill), and it only took 9 minutes! I only had four hours to marinade the chicken (not overnight). But, it turned out great. My husb...

Great recipe!! Be sure to "mash" your rosemary leaves to cause them to release their aromatics. I use the stems to stick into the meat and this also release flavor.

I make something very similiar to this recipe and it comes out fabulous! The key is worcestershire sauce. I would put in about 1/4 of a cup and use fresh rosemary rather than dried. Use it liber...

Very good, I use the dry rosemary and pan fryed it....yummy! Great complments: Corn and garlic dill potatoes

This was delicious! Not kidding. I marinated it for over 24 hours and that was the key. It had a wonderful lemon flavor. I ended up broiling it though instead of grilling. Highly recommend!

I was very surprised that a recipe with such few ingredients would produce something so yummy!! My husband, my 11 year old daughter, and 8 year old son, and myself LOVED this chicken! They aske...

I made the recipie as is, the night before, so my chicken thawed in the marinade and it was in the bag for about 24 hrs & it was GREAT, i will definitely be making this again!

This recipe is very quick and easy! I cut the chicken into 1 inch cubes and marinated it for at least 24 hours. I put the cubes on skewers and cooked them on the grill. They kabobs were super...