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Rosemary Infused Grilled Chicken Breasts

Ah the simple, healthy and delicious chicken breast.  It’s arguably the most grilled item in the United States.  Heck, it’s probably the most cooking meat in the United States, no matter what the cooking method.  I know I cooked my share of chicken breasts on the George Foreman grill in college (still do actually, the George is just a little fancier now).

We’ve covered a simple grilled chicken breast recipe before and really, grilling recipes don’t have to be too difficult to enjoy a nice healthy meal.  This is another simple technique that you can throw together in no time.  If you don’t have one already, do yourself a flavor (ha!) and plant a rosemary bush in your yard or in a pot.  Rosemary is an awesome herb for grilling and you can use it with almost any meat.  This recipe describes a unique use for rosemary, where the chicken breasts actually grills on top of the herb.  Let’s take a look at this technique…

Ingredients
Boneless, Skinless Chicken Breasts (duh)
Kosher salt
Fresh ground black pepper
Sprigs of fresh rosemary, about 3 – 4 per chicken breast is best

Directions

  1. Fire up the grill for high heat, direct grilling.
  2. Rub some Kosher salt and freshly ground black pepper on both sides of the chicken breasts.
  3. Take the chicken breasts out to the grill, along with the rosemary.  Now here is where I need to warn you about something.  The rosemary may flare up and the ends may (probably) burn.  It’s going to look bad and the first time I attempted this, I thought I had just screwed up some perfectly good chicken breasts.  DON’T PANIC!  Don’t put the flames out, the tips will burn to the ends on the breasts, but the rosemary underneath the chicken breasts will not burn.  The smoke from the flames is actually a good thing.  Ok, you have been warned, let’s continue…
  4. Grab a chicken breast with the tongs and get ready to stick it on the grill.  Place 2 springs of rosemary flat on the grill and immediately place the chicken breast on top of the rosemary.  Repeat the process until all of the chicken breasts are on the grill.

  5. Step 5 – Grill for about 6 minutes without disturbing the chicken breasts.
  6. Get 2 more rosemary sprigs ready and then repeat step Step 4 by flipping the chicken breasts over onto the new rosemary sprigs.

  7. Grill for an additional 6 minutes on this new side and you should be done!
  8. Remove the chicken breasts from the grill.  You will notice that there are some burnt rosemary bits on the chicken breasts.  Most people like the flavor, but some people (like my wife) don’t like too much of it.  Scrape some of the burned bits off if you would like.  The smoldering rosemary infuses the grilled chicken breasts with a delicious and smokey rosemary flavor.

Grilling chicken breasts doesn’t have to be difficult.  Chicken is a great meat to experiment with and I always keep a bag of frozen chicken breasts in the freezer.  Consider planting some rosemary to have on hand for grilling.  It grows very easily and will hold up on the grill for great recipes like this one!

6 Responses

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Sandy Drenth

11-24-2008

I enjoyed looking at several pages of your websit. I learned somethings and it helped to confirm some things that I had already heard about. It’s good to read it from more than one source, however. Thanks for the info and for the reminders. You may have even settled a long term argument between my husband and myself about having an extra tank of propane on hand. Keep up the good work.

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Leighton

05-12-2009

Can’t wait to try this recipe on our Weber. Think I’ll try brushing the chicken with olive oil first and see what happens.

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