When the grill comes out for the season, I’m always looking for simple, flavorful meals that don’t take much prep, and this one checks every box. These juicy grilled chicken breasts with lemon rosemary marinade are my go-to summer dinners. The lemon and rosemary give the chicken a bright, fresh flavor, and pounding the breasts to an even thickness helps them cook up perfectly juicy every time. It’s naturally gluten-free, super customizable, and makes great leftovers for lunch the next day. Whether I’m cooking for just us or having friends over, this recipe never disappoints.
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Juicy Grilled Chicken Breasts Recipe
My husband and I love it when it’s warm enough to fire up the grill, though truth be told, he’s sometimes out there even when it’s not so warm. The grill is one of our favorite cooking methods, and these juicy chicken breasts are perfect for just about any meal or occasion. They’re bursting with citrusy-herb flavor from the fresh lemon and rosemary, and the simple marinade comes together with just a handful of ingredients.
We love switching up the marinades depending on our mood, like using the one from my grilled Mediterranean chicken thighs when we want something with a bit more spice and depth. Or, when it's not grilling season, we go for this balsamic chicken dinner with roasted veggies and tomato bruschetta.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Place the chicken breasts between two sheets of parchment paper or inside a zip-top bag and pound them to an even ½ to ¾-inch thickness using a meat mallet or rolling pin. In a small bowl, whisk together the olive oil, lemon juice, garlic, chopped rosemary, salt, and pepper.
Step 2
Transfer the chicken to a zip-top bag or shallow dish and pour the marinade over the top. Make sure the chicken is fully coated, then cover and refrigerate for at least 1 hour; overnight is ideal for maximum flavor.
Step 3
When ready to cook, preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off.
Step 4
Grill for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F.
Step 5
Transfer to a plate and let the chicken rest for 5 to 10 minutes before slicing and serving. Enjoy!
Sarah's Top Tips
- Let the chicken sit at room temperature for 15–20 minutes before grilling for even cooking.
- Use a meat thermometer to ensure perfectly juicy chicken—165°F is the goal.
- Lightly oil the grill grates to prevent sticking and get those clean grill marks.
- Avoid pressing down on the chicken while it cooks, it squeezes out all the juices.
Serving Suggestions
These juicy grilled chicken breasts are super versatile and pair well with just about anything. I like serving them alongside grilled vegetables or a grilled corn salad. You can slice them up and tuck them into wraps or pitas, or serve them over pasta with a drizzle of olive oil and extra lemon. We also love throwing them on the table with our favorite summer sides like grilled zucchini salad and Greek lemon potatoes. Whether you’re planning a laid-back weeknight dinner or a weekend cookout, this recipe is always a win.
Storage & Reheating
Fridge: Store any leftover chicken in an airtight container in the fridge for up to 4 days.
Reheating: To reheat, warm it gently on the stove or in the microwave until heated through, just be careful not to overcook it.
Related Recipes
Looking for another quick grilled chicken recipe? These Honey Mustard Grilled Chicken Thighs are bursting with sweet and tangy flavor and come together in 30 minutes.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Juicy Grilled Chicken Breasts with Lemon Rosemary Marinade
See the full post for extra tips and photos
Ingredients
- 4 boneless, skinless chicken breasts
- 1-2 teaspoons Kosher salt, to taste
- ½ teaspoon black pepper
- 2-3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 fresh rosemary sprig, chopped
- ½ lemon, juiced
Instructions
- Pound chicken breasts to an even ½ to ¾-inch thickness using a meat mallet or rolling pin (between parchment or in a ziplock bag).4 boneless
- In a bowl, whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper.1-2 teaspoons Kosher salt, ½ teaspoon black pepper, 2-3 garlic cloves, 1 tablespoon olive oil, 1 fresh rosemary sprig, ½ lemon
- Add chicken to a ziplock bag or shallow dish. Pour marinade over, coat well, and refrigerate for at least 1 hour (overnight is best).
- Preheat grill or grill pan over medium-high heat. Remove chicken, letting excess marinade drip off.
- Grill 5–6 minutes per side or until internal temp reaches 165°F.
- Let rest for 5–10 minutes before slicing.
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Sarah's Tips
- Swap lemon for orange or lime juice
- Add crushed red pepper for heat
- Try fresh thyme, oregano, or basil instead of rosemary
- Use boneless thighs instead of breasts
- Bake Method:
Preheat your oven to 400°F. Place the marinated chicken breasts on a lined baking sheet. Bake for 20–25 minutes, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
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