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Grilled Rosemary and Lemon Chicken

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“Delicious placed over salad greens using a vinaigrette dressing.”
READY IN:
4hrs 12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken breast halves between two pieces of plastic wrap. Lightly pound with a meat mallet to an even 1/2-inch thickness. Place in a large resealable plastic bag.
  2. For marinade, in a small bowl, stir together lemon peel, lime juice, rosemary, oil, sugar and garlic. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
  3. Remove chicken from marinade, discarding marinade. Season chicken with salt and pepper. For a charcoal grill, place chicken on the grill rack of an uncovered grill directly over medium coals. Grill uncovered for 10 to 12 minutes or until tender and no longer pink, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.).

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