- 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
"I really liked this recipe. It worked very well with my grill pan, since I don't own a real grill. My man bought the thin cutlets instead by accident, but they worked out very well anyway. The taste was delicious. He said he definitely wants to make it again."
"Very good. The best recipe I've found."
"Very flavorful and moist"
"Very easy , nice flavors"
"I used the mixture as a marinade. Great flavor!"
"Very good and so easy. What more could you ask for? Will make it again."
"Quick easy and very good. I used olive oil instead of butter and it worked very well."