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Lemon Rosemary Chicken

A fast-to-fix overnight marinade with dried rosemary gives wonderful herb flavor to this tender chicken shared by Marcia Morgan, Chevy Chase, Maryland. The leftovers are delicious in a chicken salad and other dishes.
  • Total Time
    Prep: 5 min. + marinating Grill: 15 min.
  • Makes
    8 servings

Ingredients

  • 1 cup orange juice
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried thyme
  • 8 boneless skinless chicken breast halves (4 ounces each)

Directions

  • Combine the first five ingredients; pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate reserved marinade for basting.
  • Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue cooking for 6-8 minutes or until a thermometer reads 170°.
Nutrition Facts
4 ounce-weight: 200 calories, 8g fat (0 saturated fat), 73mg cholesterol, 64mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

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Reviews

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Average Rating:
  • Rich5139
    Sep 10, 2014

    Not as flavorful as the "real" lemon rosemary chicken

  • lferris1
    Jun 10, 2012

    How is it Lemon Rosemary Chicken, when there are NO LEMONS USED?

  • kristen_ekhoff
    Dec 11, 2011

    Instead of grilling, I sauteed the chicken in a little butter; it was very good. I made a cranberry-orange dipping sauce to accompany them.