Description

This grilled rosemary chicken boasts an irresistible flavor with a delightful marinade of fresh rosemary, lemon, and Dijon mustard. Perfect for a quick dinner or healthy meal, it’s easy to prepare and a great choice for family gatherings.

Ingredients

Scale

4 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 ½ tablespoons lemon juice
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 – 2 ¼ pounds boneless skinless chicken breasts

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons rosemary, 1 ½ tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper until combined.
Place the chicken breasts in a zippered storage bag with the marinade and massage to coat. Refrigerate for 1 hour or overnight.
Prepare the grill for high heat, aiming for 400°F to 450°F and brush the grates clean.
Place the marinated chicken breasts on the hot grill. Cook for 5 to 6 minutes with the lid closed until they release from the grates. Flip and cook for an additional 4 to 5 minutes until cooked through and the internal temperature hits 155°F.
Transfer the chicken to a platter, cover loosely with foil, and let it rest for 5 minutes until the internal temperature rises to 165°F. Serve warm.

Notes

For added flavor, marinate the chicken overnight.
Ensure the grill is hot enough before placing the chicken to avoid sticking.
Use a meat thermometer to check for doneness.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 0g
Sodium: 490mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 46g
Cholesterol: 140mg