Grilled Lemon-Rosemary Chicken Recipe

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Grilled Lemon-Rosemary Chicken Recipe
Grilled Lemon-Rosemary Chicken Recipe photo by Taste of Home
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Grilled Lemon-Rosemary Chicken Recipe

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3.5 3 3
Publisher Photo
Broiled or grilled, this simple chicken recipe has been a favorite for years. Try it with your favorite herbs. —Rebecca Sodergren, Centerville, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Grilled Lemon-Rosemary Chicken in Healthy Cooking October/November 2012, p47

Nutritional Facts

1 chicken breast half : 187 calories, 4g fat (1g saturated fat), 94mg cholesterol, 102mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat.

  • 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)
  1. In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours.
  2. 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.
Originally published as Grilled Lemon-Rosemary Chicken in Healthy Cooking October/November 2012, p47

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lmmanda User ID: 1101093 235386
Reviewed Oct. 21, 2015

"I marinated the chicken all day then baked it. I used the pan juices with the chicken. The chicken was very moist and had a good flavor."

MY REVIEW
abashu User ID: 6784654 224643
Reviewed Apr. 11, 2015

"May have been that I skipped a step because I was in a hurry, but this did not turn out well for me. Advice for the future is plan better your cooking time."

MY REVIEW
stacybozzo87 User ID: 7264552 192676
Reviewed May. 20, 2013

"It was really delicious. I used 6 chicken thighs and doubled the recipe. I also added 4 cloves of chopped garlic to add more flavor. I would highly recommend."

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