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READY IN 3+ hrs

Rosemary Lemon Grilled Chicken

Read Reviews (106)

"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." — ANGELLACHELLE

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Original recipe makes 6 chicken breasts Change Servings

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.

Kitchen-Friendly View

PREP 15 mins
COOK 8 mins
READY IN 3 hrs 23 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 18, 2011

Simple and delicous! Lemon and rosemary pair well together and this was no exception. Like just about everyone else, I used olive oil instead of butter (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.

—Jillian

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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.

—dhay616

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136 Ratings

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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.

—JDVMD

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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!

—Muffinmom

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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.

—KnticEnerG

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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.

—Katie Franchi

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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.

—Destie

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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!

—Jennifer

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Nutrition

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
285 mg
11%

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

Nutritional Information

Rosemary Lemon Grilled Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 331
Calories from Fat: 158

% Daily Value *
Total Fat 17.6g 27 %
Saturated Fat 10.3g 52 %
Cholesterol 140mg 47 %
Sodium 285mg 11 %
Potassium 474mg 13 %
Total Carbohydrates 2g < 1 %
Dietary Fiber 0.5g 2 %
Protein 39.7g 79 %
** Sugars 0.3g
Vitamin A 12 %
Vitamin C 15 %
Calcium 4 %
Iron 14 %
Thiamin 13 %
Niacin 207 %
Vitamin B6 61 %
Magnesium 18 %
Folate 6 %

* 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.