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Grilled Lemon-Rosemary Chicken

 Grilled Lemon-Rosemary Chicken
This chicken has been a favorite for years. If you want to bring your dinner outside, it can be grilled instead of broiled. —Rebecca Sodergren, Centerville, Ohio
6 ServingsPrep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 teaspoons canola oil
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)

Directions

  • In a large resealable plastic bag, combine the first six ingredients.
  • Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours.
  • Drain and discard marinade. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat the grill rack. Grill
  • chicken, covered, over medium heat or broil 4 in. from the heat for
  • 6-8 minutes on each side or until a thermometer reads 170°.
  • Yield: 6 servings.
Nutritional Facts: 1 chicken breast half equals 187 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 102 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchange: 5 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

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Grilled Lemon-Rosemary Chicken (continued)

Wine (continued)
Blanc
or Pinot Grigio.