This grilled chicken is delicious! We have it every time we make our summer trek to the Meyers camp. It’s juicy, tender, and flavorful, and so easy to prepare, which makes it one of my favorite quick chicken dishes to whip out on a busy day. Serve it with some wild rice or rice pilaf and a light salad and you have a meal. You can also slice up the meat and use it to top off a green salad, and in fact I often make a couple extras just for that. You can also cook these on a grill pan on your stove or an electric grill. Just follow the manufacturers directions for cooking chicken breasts.
I have to admit that there is a family joke that goes with this recipe. According to my father in law, you cook the chicken on a medium grill through three martinis, but I guess that would depend on the size of the chicken breasts and how quickly you can down a martini.
Recipe Notes
You can also cook these on a grill pan on your stove or an indoor Foreman style grill. Just follow the manufacturers directions for cooking chicken breasts.
[Updated June 2013.]
Grilled Chicken with Lemon and Rosemary
Equipment
- small bowl
- gallon plastic bag
- grill
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon rosemary (crushed)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound chicken breasts (boneless and skinless)
Preparation
- Place chicken breasts in the plastic bag. Mix marinade ingredients and pour over chicken. Seal the bag and kind of massage the marinade around the chicken. Let stand at room temperature no longer than 30 minutes, turning once if necessary.
- Cook on a medium grill for about 20 to 25 minutes, 10 minutes on each side then turn. Adjust cooking time as necessary according to the size of the chicken breasts.
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