Succulent and lemony with fresh rosemary, these grilled chicken breasts are made with a quick marinade for a simple summer entree.

plated Grilled Chicken with lemon and rosemary

Recipe Highlights

Flavor: Zesty lemon, earthy rosemary, and garlic combine to create a bright, fresh, and savory dish that is balanced with rich olive oil and cracked pepper.
Skill Level: This beginner friendly recipe uses simple fresh ingredients and an easy whisk, marinate, and grill method. You can even mix the marinade right in a zippered bag for quick cleanup.
Tools: A grill, shallow dish or zip top bag, tongs, and an instant-read BBQ thermometer are all you need to make grilled chicken breasts.
Serving: This 4 serving recipe is great for weekly meal prep, and makes the perfect summer entree with grilled vegetables, potatoes, and a watermelon salad.

oil , lemon , garlic powder , rosemary , chicken , salt and pepper with labels to make Grilled Chicken

Ingredient Notes

Boneless Chicken Breasts: Try to use similar sized pieces for the most even cooking.
Lemon Juice: Use freshly squeezed lemon juice to add bright flavor. Its high acidity helps the chicken marinate fast.
Olive Oil: Helps the herbs stick to the chicken breasts and keep them moist.
Fresh Rosemary: Chop fine so the bold flavor distributes through the marinade.
Garlic Powder: Provides a mellow, savory flavor and blends smoothly into the marinade.
Variations:
- Add a bit of Dijon mustard for extra tang. It will also help the marinade cling better.
- Dried (and crushed) rosemary can be used in a smaller amount.
- Swap in other herbs like thyme, oregano, or even Italian seasoning. Paprika or red pepper flakes would add extra warmth.
- Fresh garlic can replace powder for a zestier flavor.
- Finish with a squeeze of lemon after grilling for brighter flavor.

adding seasoned chicken to dish to make Grilled Chicken

sliced Grilled Chicken on a cutting board

How to Grill Chicken Breasts

In a bowl, whisk the marinade ingredients together.
Add the chicken and marinate briefly.
Grill until browned on both sides. (Full recipe below.)
Remove at 165°F and rest before serving.

Tips for Juicy Chicken

Thoroughly clean grill grates first, then apply oil so the chicken releases more easily.
To ensure chicken breasts cook evenly, lightly pound the thicker ends with a meat mallet before marinating.
Marinate the chicken for the time listed (in the recipe below), as a longer soak can cause the texture to become soft or mushy.
Chicken may stick to the grill if they are flipped too soon. Allow grill marks to form and flip only once.
Check for 165°F temperature, remove, and cover to rest for at leat 5 minutes. This will allow the juices to reabsorb into the meat for an even more succulent result.

Leftovers Done Right

Refrigerate cooled chicken breasts in an airtight container for up to 4 days. It’s the perfect meal prep idea tucked into wraps, for chicken salad sandwiches, or as a salad topper.
To reheat leftover chicken, do so gently, being careful not recook it. Do this using the microwave, in a covered skillet with a splash of water, or in a low oven covered with foil.
Store whole or sliced chicken breasts in freezer safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.

More Easy Chicken Recipes to Try Next

Marry Me Chicken Stovetop

Chicken

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Grilled Chicken Breasts

These grilled chicken breasts are bright, juicy, and packed with lemon rosemary flavor. Just marinate and throw on a hot grill for an easy weeknight dinner or meal prep.

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Prep Time 5

Cook Time 12

Marinating Time 15

Total Time 32

Servings 4

Author Candace

Equipment

Digital BBQ thermometer

Large zip top bags

Ingredients

▢ 2 Tablespoons lemon juice
▢ 2 Tablespoons olive oil
▢ 2 Tablespoons minced fresh rosemary
▢ ½ teaspoon garlic powder or 2 cloves garlic, minced
▢ ½ teaspoon kosher salt
▢ ½ teaspoon freshly ground black pepper
▢ 4 boneless skinless chicken breasts

Instructions

In a shallow dish or a zip top bag, add lemon juice, oil, rosemary, garlic, salt, and pepper. Whisk to combine.
Add chicken and flip to cover both sides in marinade. Cover and refrigerate for 15 to 20 minutes, turning the chicken once.
Meanwhile, preheat grill to medium high heat (about 375˚F to 400°F).
Add chicken to the grill and cook for 5 to 6 minutes per side, or until browned and chicken reaches an internal temperature of 165˚F. Thicker breasts may take up to 5 additional minutes.

Notes

Refrigerate leftovers in a covered container for up to 4 days.
They freeze well for up to 3 months in a freezer safe container or bag, perfect for meal prep!
Thaw in the refrigerator overnight, then reheat gently using the microwave, or in a covered skillet on the stovetop, or covered with foil in a low oven.

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Nutrition Information

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course

Cuisine American

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Very slightly adapted from: “Rosemary Grilled Chicken.” Grilling Collection. Ed. Louis Weber. Lincolnwood, IL: Publications International, Ltd., 2001. 224. Print.