This Grilled Lemon Rosemary Chicken is easy and tasty, clocking in at just 23 minutes total from prep to serve. That makes it perfect for a fast meal on a week night, or as a manageable option for serving a large group. Recipes like this one have a lot of elements you can make ahead of time and a cooking method that allows for getting a lot done at once!
This is truly a simple and easy recipe that you can modify according to your tastes. The lemon can be overpowering, so reduce the quantity or add more of the other ingredients if needed. Prep and cooking time is less than 25 minutes; marinating takes a minimum of 30 minutes but no longer than 3 hours.
- 2 Moody’s boneless, skinless chicken breasts ,pound flat to promote even cooking
- ¼ C butter melted
- ¼ C fresh rosemary destemmed
- 2 cloves garlic
- ½ lemon zested
- 2 T fresh lemon juice
- Salt and fresh ground pepper to taste
In a food processor, blend together the melted butter, rosemary, garlic, lemon zest and lemon juice. Pour 1/3 of the blended marinade into a bowl or resealable zip-lock bag; cover the remaining mixture and set aside.
Lightly season the chicken breasts with salt and pepper. Place the chicken breasts into the bowl or zip-lock bag with the marinade. Cover completely with the mixture and refrigerate for 30 minutes to 3 hours.
Preheat your grill for high heat and lightly oil the grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover and set aside the remaining mixture for topping the cooked chicken.
Grill the chicken breasts for 4 minutes per side, basting with the rosemary lemon mixture.
When done, remove from the grill, plate and top with the remaining rosemary lemon mixture. The mixture may need to be re-heated to melt the butter.
Bon Appetit! Wine pairing: A little more tart Sauvignon Blanc, Pinot Gris or Pinot Grigio will hold up to the lemon mixture better than a Chardonnay.