Recipe Detail

Grilled Rosemary Chicken Breasts

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  1. 8 cloves - garlic, minced
  2. 3 tablespoons - olive oil
  3. 2 tablespoons - minced fresh rosemary
  4. 1 1/2 tablespoons - mustard (Dijon or regular)
  5. 1 1/2 tablespoons - lemon juice
  6. 1/4 teaspoons - ground black pepper
  7. 1/8 teaspoons - salt
  8. 4 - boneless, skinless chicken breast halves


Whisk together the minced garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt in a small bowl.

Place chicken breast halves in a ziploc bag or container with lid. Pour garlic mixture over chicken, reserving 1/8 cup and setting that aside.

Seal bag (or container) and toss or shake until marinade thoroughly covers chicken pieces.

Let stand for 30 minutes at room temperature. (Meanwhile, preheat the grill to medium-high heat and lightly spray cooking oil over the grate.)

Place chicken pieces on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 more minutes.

Remove from grill, place on a platter and cover with foil; let rest for at least 2 minutes before serving.


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