This Grilled Lemon Rosemary Chicken is the perfect summer recipe. The marinade flavor is so intense thanks to a little secret I’ll share with you. It is often said that we eat with our noses. That the smell of certain foods make our mouths water and crave to eat that tantalizing food.
In summer, I am all about the grill life! I can’t wait to fire up the barbecue and create one amazing meal after the other.
Grilled chicken is one of my favorite go to meals. My Fiesta Lime Grilled Chicken, Grilled Chicken Sliders and my Grilled Sticky Chicken Kabobs are just a few of my favorites. To be honest, that is just the tip of the iceberg for my love of marinated chicken recipes.
Why This Grilled Lemon Rosemary Chicken Recipe Works
When you close your eyes and breathe in the delicious aroma of this chicken, your mouth will start to water. The flavor is just summer on a plate. You will be making and craving it often.
The key is the simple but very fresh Mediterranean ingredients that add so much flavor. The tang of lemon and the rich woodsy flavor of the rosemary are enhanced by the grilling experience.
How to Make Lemon Rosemary Grilled Chicken – Step by Step
- Step One: First, grill lemons, cut side down, over hot fire until deep brown and caramelized, 5-8 minutes.
Next, squeeze 3 tablespoons juice from grilled lemons into medium bowl. (Photo 1 below) - Step Two: Then, stir in sugar, salt along with, my House Seasoning Blend. (Photo 2 below)
- Step Three: Next add pepper, whisk to combine. (Photo 3 below)
- Step One: Then add fresh chopped garlic. (Photo 1 below)
- Step Two: Next, add your fresh chopped rosemary. (Photo 2 below)
- Step Three: Then slowly add in oil.
- Step One: Slowly whisk in oil until emulsified; reserve 1/3 cup.(Photo 1 below)
- Step Two: Then pat chicken dry with paper towels. Next, pour over chicken in bowl or ziplock bag and let marinade for 30 to 60 minutes. (Photo 2 below)
- Step Three: Next, remove chicken from marinade and discard. Grill chicken over a medium high heat until well browned and cooked through (meat should measure 160 degrees). Finally, during the last 5 minutes brush chicken with the remaining marinade. Remove chicken from grill and drizzle on remaining marinade. (Photo 3 below)
Recommendations for Making Chicken on the grill.
When grilling chicken, especially the breasts, there are a few tips and tricks to make it a success. No one likes the dry, tough chicken that you can sometimes end up with.
1.) First, make sure that you pound out your chicken breast so that they will cook quicker and more evenly.
2.) Always try and add some moisture while you are cooking chicken breast, because there is not a lot of fat, you need to add moisture and flavor so try marinades, brines and sauces. Save some sauce or marinade for the end so you really get the flavor in the end.
3.) Oil your grill so that your chicken doesn’t stick and stay away from too high a heat for your grill.
4.) Lastly, all meats should be cooked to a safe temperature. In the case of chicken that is 165°F. Therefore, keep a meat thermometer handy. It takes out the guess work and remember no one likes under or overcooked meat.
Tip for Making the Best Lemon Chicken Breast
A key component in this marinated chicken recipe is the grilled lemon. If you have never tried it, you will love it. When you grill the lemon it becomes caramelized and sweeter, making it the best lemon chicken breast you’ve ever tried. It is not only great in this marinade but also for drinks and side dished too!
Also, it is not just lemons that can be grilled any type of citrus fruit or pineapple can be grilled to caramelize the sugars and enhance the flavors.
Expert Tips for Making the Best Grilled Chicken Breast Marinade
- Grill More: Grill more lemons and even the rosemary and use as garnish or for drinks.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately. Or use the chicken in a delicious salad the next day with the marinade as dressing.
- Try it on Everything: While this recipe works great on chicken, it is great for steak, pork, fish or vegetables.
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Lemon Rosemary Chicken
Ingredients
- 1 lemon - halved
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh rosemary - minced
- 1 clove garlic - minced
- 1/2 teaspoon sugar
- 1/2 teaspoon House Seasoning Blend
- 1/3 cup olive oil
- 4 thin boneless - skinless chicken breasts
Instructions
- Preheat grill to medium high heat.
- Grill lemon halves, cut side down until deep brown and caramelized, about 5-8 minutes.
- Squeeze juice from grilled lemon halves into medium bowl.
- Stir in mustard, rosemary, garlic, sugar and House Seasoning Blend.
- Slowly whisk in oil until emulsified.
- Reserve 1/3 cup of marinade.
- Place chicken in bowl or zipper bag and pour over marinade.
- Marinate for 30 - 60 minutes.
- Remove chicken from marinade and discard.
- Grill chicken on medium high heat for about 6-7 minutes per side.
- During the last five minutes of grilling, baste chicken with reserved marinade.
- Remove chicken when it reaches an internal temperature of 165 degrees.
- Drizzle with remaining reserved marinade.
Notes
- Grill More: Grill more lemons and even the rosemary and use as garnish or for drinks.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately. Or use the chicken in a delicious salad the next day with the marinade as dressing.
- Try it on Everything: While this recipe works great on chicken, it is great for steak, pork, fish or vegetables.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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