Grilled Chicken Breasts Rosemary Marinade

Grilled Chicken Breasts in Rosemary Marinade

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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...

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 Ann’s Tips)
  • ⅓ cup water
  • Salt, to taste

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

  1. Mix together all the marinade ingredients.
  2. 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.
  3. Heat the grill or broiler.
  4. 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.
  5. 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.
  6. 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.
  7. Slice the breasts crossways and drizzle the sauce over them through a small strainer. Serve!

Chef Tips

I like my chicken on the bone. I find it more flavorful. If you do too, add 2-3 minutes more cooking time each side to be sure of cooking the breasts through.

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

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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