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Grilled Rosemary Chicken

 Grilled Rosemary Chicken
This moist, tender chicken has a touch of rosemary flavor. It's so easy to throw together, which makes it a great weeknight dish. I always prepare extra pieces of chicken so that we can use it later in the week in "make-over meals." It's splendid the first day grilled but also makes fantastic chicken salad.—Holly Jackson, Calera, Alabama
6 ServingsPrep: 15 min. + marinating Grill:10 min.


  • 2/3 cup ranch salad dressing
  • 3 tablespoons olive oil
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons dried rosemary, crushed
  • 2 teaspoons dried basil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1-1/4 teaspoons dried oregano
  • 1-1/4 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (5 ounces each)


  • In a large resealable plastic bag, combine first 11 ingredients.
  • Flatten chicken to 1/2-in. thickness; add to bag. Seal and turn to
  • coat. Refrigerate for 8 hours or overnight.
  • Drain chicken 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 4-7 minutes on each side or until a meat thermometer reads
  • 170°. Yield: 6 servings.
Nutritional Facts: 1 chicken breast half equals 211 calories,

2 of 2

Grilled Rosemary Chicken (continued)

Nutritional Facts: 9 g fat (2 g saturated fat), 80 mg cholesterol, 207 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.