- 1 medium lemon
- 1/3 cup butter, cubed
- 4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper.
- Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Rosemary-Lemon Grilled Chicken
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"We grill a lot of chicken during the summer months, so I'm always trying out new recipes. This recipe is delicious! I substituted lemon-flavored olive oil for the butter and marinated the chicken for several hours (discard marinade) before my husband grilled it."
"Very good. The best recipe I've found."
"Very flavorful and moist"
"Very easy , nice flavors"