Rosemary Grilled Chicken
Infused with the earthy aroma of fresh rosemary and the bright tang of lemon juice, this Rosemary Grilled Chicken is a quick, flavorful way to elevate your weeknight dinners or backyard barbecues. Tender, marinated chicken breasts are seasoned with garlic, olive oil, and optional red pepper flakes for a subtle kick, then grilled to perfection to achieve a smoky char and juicy interior. With only 15 minutes of prep time and a versatile flavor profile, this dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp garden salad. Whether you’re hosting a summer cookout or craving a light yet satisfying dinner, this rosemary chicken recipe is a surefire way to impress while keeping it simple.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 tablespoons fresh rosemary
- 4 pieces garlic cloves
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin to even out the thickness. This ensures they cook evenly.
In a medium-sized bowl, prepare the marinade by combining finely chopped rosemary, minced garlic, lemon juice, olive oil, salt, black pepper, and optional crushed red pepper flakes.
Place the chicken breasts in a large zip-top bag or shallow container and pour the marinade over them. Seal the bag or cover the container and let the chicken marinate in the refrigerator for at least 30 minutes or up to 8 hours for maximum flavor.
Preheat your grill to medium-high heat (approximately 400°F/200°C). Clean and oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken on the preheated grill.
Cook the chicken for 5-7 minutes on one side without moving it to create grill marks, then flip and cook for an additional 5-7 minutes on the other side. The internal temperature of the chicken should reach 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Serve the grilled chicken immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or salad.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 109 mg | 8% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1909 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
