Rosemary and Lemon Marinated Chicken Breasts
Rosemary and olive oil mixed with the fresh flavor of lemon makes a great marinade for chicken on the grill.
- 4-5 chicken breasts
- 2 lemons, juiced
- 1/3 cup olive oil
- 1 tablespoon rosemary finely chopped
- 1 tablespoon garlic minced
- 1 teaspoon Kosher salt
Combine all of the marinade ingredients in a large resealable bag with the chicken breasts. Squeeze out most of the air and place the bag in the refrigerator to marinade for at least 45 minutes.
Remove the bag of marinating chicken breasts from the refrigerator about 20 minutes before you plan to grill, just to let them heat up a bit.
Light and prepare the grill for high direct heat grilling.
Once the grill is nice and hot, use tongs to remove the chicken breasts from the marinade and place on the hottest part of the grill.
Grill for about 6 minutes per side, depending on the thickness of the chicken breasts. You can tell when it is time to flip them over for the first time because the chicken will get more and more opaque as it cooks through. Check out the first photo in our post on how to prepare the perfect grilled chicken breast, you'll see what I mean. Check the doneness of the chicken breasts using tongs. As you'll recall when you placed the chicken on the grill, they were pretty limp. As meat cooks through, it becomes more and more rigid. With a little practice, you'll be able to pick up a piece of chicken with tongs, shake it up and down and be able to tell when it is done. If the chicken only bends slightly on the tongs, you can be pretty sure that it is cooked all the way through. Until you get good at this method though, use a meat thermometer. According to our doneness chart, , you can be pretty certain that your chicken isn't going to pollute your guests at around 160 degrees.