Recipe by ANGELLACHELLE
"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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fresh lemon juice
6 (6 ounce)
skinless, boneless chicken breast halves
salt and pepper to taste
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.
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.
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.
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!
I've made this twice--I was asked for the recipe. It was SO good. Definitely recommend--used olive oil instead of butter.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Lemon Grilled Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 158
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