Grilled Lemon Rosemary Chicken
Chicken breasts are marinated in a mixture of lemon juice and zest, fresh rosemary, and garlic before being grilled. Grilled Lemon Rosemary Chicken is incredibly moist and flavorful every time! Enjoy it as is, or add the chicken to your favorite salads, grain bowls, wraps, and more.
Making this Lemon and Rosemary Chicken
On hot summer days when I don’t want to heat up my kitchen (which, let’s face it, is most summer days!), I fire up the grill instead. Grilled chicken is our go-to grilled protein because it’s budget-friendly, easy to grill, and can be added to so many recipes.
This lemon rosemary chicken is the latest in a line of simple, no-frills grilled chicken recipes that pack in tons of flavor with minimal prep work.
The chicken breasts are coated in a simple marinade made of lemon juice and zest, olive oil, honey, garlic, and fresh rosemary.
The marinade definitely has some zip to it, but the honey balances out the tart lemon juice and makes for a delightfully bright and lemony grilled chicken that won’t make your mouth pucker.
We’ll often serve the lemon and rosemary chicken straight from the grill, then repurpose leftovers by adding the chicken to salads, grain bowls, wraps and sandwiches, and more.
TIP: If you love Greek grilled chicken, you can use this lemon rosemary version in similar ways!
Kitchen Tools You’ll Need
You’ll need the following kitchen tools for grilling the lemon rosemary chicken:
- Measuring Cups and Spoons — For measuring out the marinade ingredients.
- Citrus Juicer — Makes it easier to juice lemons.
- Blender or Food Processor — Not strictly necessary, but it makes for a super smooth marinade.
- Gallon Storage Bag — I prefer marinating chicken in a zip-top bag, but any airtight container works.
- Plate — Optional but recommended if you’re marinating the chicken in a zip-top bag to catch any spills.
- Outdoor Grill — I used the grill function on our Traeger, but any outdoor grill will work.
- Grill Brush — You need to clean your grill grates each time you grill!
- Grill Tongs — My preferred tool for flipping chicken as it grills. (A grill fork works too.)
- Instant Read Thermometer — To test the doneness of the chicken.
- Cutting Board and Knife — For prepping the ingredients, then later resting and slicing the grilled lemon and rosemary chicken.
Ingredients in Grilled Lemon Rosemary Chicken
Grilled chicken flavored with lemon, garlic, and rosemary requires minimal ingredients.
- Olive Oil (avocado oil or grapeseed oil also work)
- Lemon Juice and Zest
- Honey
- Garlic Cloves
- Fresh Rosemary (thyme, basil, and oregano also work)
- Salt and Pepper
For the complete ingredient list and detailed instructions to make this lemon and rosemary chicken, scroll to the bottom of this post for the FREE printable recipe card.
How to Grill Lemon Rosemary Chicken
This is an easy grilled chicken that anyone can make, whether they’re novice grillers or seasoned pros!
- Make the marinade: Add lemon juice, zest, honey, garlic, rosemary, salt, and pepper to a small food processor or blender. Pulse until garlic and rosemary and minced. Stir in olive oil.
- Marinate the chicken: Add 2 to 2.5 pounds of chicken to a gallon-sized bag and pour the marinade over top. Seal the bag and transfer to the refrigerator for at least 4 hours, or up to 2 days.
- Grill the chicken: Remove the chicken from the marinade and pat dry using a paper towel. Place on a grill that’s been preheated to 450ºF. Cook for 5 minutes, flip, then cook for 5 more minutes.
- Let rest: Once the chicken is done, remove to a clean plate and let rest for 5 minutes before slicing and serving.
The above is simply a quick summary of this recipe for lemon rosemary chicken. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Grilling Chicken
- Fresh is best — For the most flavorful lemon rosemary marinade, I highly recommend using freshly squeezed lemon juice, fresh rosemary, and actual garlic cloves rather than garlic powder. If you only have dried rosemary on hand, use just 1 tablespoon total since dried herbs are more potent than fresh!
- Taste the marinade before adding the chicken — After you’ve blended the marinade in your food processor or blender, taste it to see if it needs more salt, pepper, or herbs. Each palate is different, so you might like your marinade saltier than mine!
- Mix and match fresh herbs — I used rosemary, but thyme, basil, or oregano will also work well.
- Let the chicken rest after taking it off the grill — This allows the juices within the chicken time to redistribute and makes for a more tender grilled chicken. About 5 minutes should do it!
Grilling FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What cut of chicken should I use?
I usually marinate boneless skinless chicken breasts, but this recipe also works with drumsticks, tenderloins, bone in chicken breasts, or thighs. The chicken breasts can also be cut into chunks, marinated, then threaded onto grill skewers to make kebabs.
Just remember that different cuts of chicken have different grill times!
How long does chicken need to marinate before being grilled?
A minimum of 4 hours is preferred, but it can sit in the marinade for up to 48 hours. This gives the marinade enough time to flavor the chicken and tenderize it so it stays moist and juicy once grilled.
If you’re short on time and only have an hour or two, let the chicken marinate for as long as you can.
Can the chicken be frozen in the marinade?
Yes, I do this all the time! I’ll place chicken in a freezer bag with the lemon rosemary marinade, then freeze the raw chicken and marinade together immediately. (Do NOT marinate the chicken for a few hours and then freeze it!)
Remove the chicken from the freezer 2 days before you plan on grilling it and allow it to thaw in the fridge. The chicken will mariante as it thaws.
How long should you grill chicken?
I used boneless skinless chicken breasts, which need to be grilled for roughly 8 to 13 minutes total, then allowed to rest for 5 minutes so the internal temperature comes up to 165ºF and the juices get redistributed throughout the meat.
What temperature does chicken need to be grilled to?
I typically grill boneless skinless chicken breasts until they reach an internal temperature of 160ºF, then I let them rest (covered with foil) for about 5 minutes to bring them up to 165ºF.
Storage Instructions
Store leftover grilled chicken in an airtight container in the fridge for up to 5 days. Leftovers can be added to a variety of dishes; see additional suggestions for ways to serve the chicken below!
Grilled chicken can also be frozen for up to 3 months. When ready to eat, defrost overnight in the fridge.
What to Serve with Lemon Rosemary Grilled Chicken
The lemon and rosemary marinade makes this grilled chicken pair especially well Greek and Mediterranean-inspired recipes. Try serving the chicken with one or more of the following:
- Greek Pico de Gallo
- Mediterranean Grilled Vegetables
- Tzatziki
- Marinated Feta
- Mediterranean Pasta Salad
- Asparagus Risotto
- Grilled Baby Artichokes
- Traeger grilled asparagus
- Grilled zucchini and squash
Try Grilling Lemon Rosemary Chicken at Home!
Next time you’re looking for an easy grilled chicken recipe, give this lemon rosemary version a try!
Did you love this fresh and herby marinade for the chicken? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this grilled lemon rosemary chicken!
More Easy Grilled Chicken Recipes:
Grilled honey mustard chicken is one of our favorite easy chicken recipes. The chicken tenderloins are marinated in a sweet and savory honey mustard sauce with sprigs of fresh rosemary and lemon juice, then quickly cooked on a hot grill.
Juicy, flavorful grilled Greek chicken is easy to achieve with this marinade! Greek chicken marinade comes together quickly with homemade Greek seasoning, yogurt, and a few more choice ingredients.
This grilled bruschetta chicken is fresh and light. It features basil balsamic marinated chicken topped with a juicy tomato bruschetta. The perfect summer meal!
Buffalo chicken cobb salad is a fun twist on the classic Cobb salad. This recipe features buffalo grilled chicken, celery, blue cheese and blue cheese dressing paired with classic ingredients like lettuce, egg, and avocado.
Chicken is flavored with a simple Caribbean chicken marinade, then grilled to perfection before being topped with pineapple salsa. This pineapple salsa chicken is easy to make and delicious meal for summertime!
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Grilled Lemon Rosemary Chicken
Chicken breasts are marinated in a mixture of lemon juice and zest, fresh rosemary, and garlic before being grilled. Grilled Lemon Rosemary Chicken is incredibly moist and flavorful every time! Enjoy it as is, or add the chicken to your favorite salads, grain bowls, wraps, and more.
Ingredients
- 2 to 2.5 pounds chicken (see note below)*
- ¾ cup light olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 4 large cloves garlic
- 3 tablespoons chopped rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Add lemon juice, zest, honey, garlic, rosemary, salt, and pepper to a small food processor or blender. Pulse until garlic and rosemary and minced. Stir in olive oil.
- Pour the marinade into a gallon sized zip top bag or other container of your preferences.
- Add chicken to the marinade. Seal the bag or container and transfer to the refrigerator for at least 4 hours, or up to 2 days.
- Preheat the grill to 450 degrees F.
Remove the chicken from the marinade and discard the marinade.
Pat the chicken dry on both sides using a paper towel. - After the grill has preheated, place the chicken directly on the grill grates and close the lid.
- Cook for 5 minutes, then flip the chicken and cook for 5 more minutes.
- Check the internal temperature using a meat thermometer. Once it has reached 165 degrees F at the thickest portion the chicken will be done.
- If after 10 minutes of cooking the chicken has not reached 165 degrees F internally, flip the chicken again and cook for 2-3 more minutes. Flip and repeat.
- Remove cooked chicken from the grill and place on a plate or cutting board. Let rest for 5 minutes before serving or slicing.
Make the Marinade
Marinate the Chicken
Grill the Chicken
Notes
*Chicken: I usually marinate boneless skinless chicken breasts, but this recipe also works with drumsticks, tenderloins, bone in chicken breasts, or thighs. The chicken breasts can also be cut into chunks, marinated, then threaded onto grill skewers to make kebabs.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 677Total Fat: 52gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 178mgSodium: 841mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 46g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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