Juicy Grilled Chicken Breasts with Lemon Rosemary Marinade
This easy grilled chicken recipe features a zesty lemon rosemary marinade and quick prep. A go-to summer dinner that’s juicy, flavorful, and meal-prep friendly.
Servings: 4 servings
Calories: 2935.45kcal
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.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 2935.45kcal | Carbohydrates: 1.97g | Protein: 491.73g | Fat: 92.69g | Saturated Fat: 27.89g | Polyunsaturated Fat: 9.36g | Monounsaturated Fat: 37.57g | Cholesterol: 1382.85mg | Sodium: 1657.63mg | Potassium: 8239.09mg | Fiber: 0.51g | Sugar: 0.36g | Vitamin A: 11.78IU | Vitamin C: 7.68mg | Calcium: 118.27mg | Iron: 12.03mg
