Grilled Chicken Breasts in Rosemary Marinade | Cook for Your Life

Home › Recipes › Mains › Grilled Chicken Breasts in Rosemary Marinade

Grilled Chicken Breasts in Rosemary Marinade

4.1

4.1 out of 5 stars (based on 31 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This Grilled Chicken Breasts in Rosemary Marinade is a great standby. It can make the blandest chicken taste really good. Not only that, thanks to the combo of lemon, olive oil, and rosemary, this marinade...

Ingredients

Marinade:

2 tablespoons extra virgin olive oil
2 medium sprigs rosemary, leaves stripped and roughly chopped
2 cloves garlic, smashed and roughly chopped
1 teaspoon lemon zest
Juice of 1 large lemon

Chicken:

2 skinless, whole chicken breasts, halved (see Chef Tips)
⅓ cup water
Salt, to taste

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

220 cals

Fat

15 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

3 g

Sugar

1 g

Fiber

1 g

Protein

19 g

Sodium

316 mg

Directions

Mix together all the marinade ingredients.
Place the chicken in a baking dish that's large enough to hold all the pieces tightly. Pour the marinade over the chicken, turning it to make sure it is well coated. Cover and leave in the fridge for an hour, longer if you can, turning the pieces from time to time.
Heat the grill or broiler.
Turn the chicken in the marinade one more time to coat it evenly and set it on a plate. Sprinkle with a little sea salt.
Grill the chicken 5-8 minutes a side, depending on the thickness of the breasts. When it's done, the juices should run clear. Let them sit a minute or two before serving.
Put the remaining marinade in a small saucepan. Add ⅓ cup water and a pinch of salt. Bring to a boil and cook down, stirring, until the mixture has reduced by about half.
Slice the breasts crossways and drizzle the sauce over them through a small strainer. Serve!

Chef Tips

Chicken on the bone is more flavorful. To cook with bone-in, add 2-3 minutes more cooking time for each side, and be sure to cook the breasts through.

These cooked breasts will keep in the fridge for up to 2 days. Cook extra to have leftovers to use in a quick lunch sandwich or to make into a tasty chicken salad.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Grilled Chicken Breasts in Rosemary Marinade