Grilled Lemon – Rosemary Boneless Breast Of Chicken Recipe
Make Grilled Lemon – Rosemary Boneless Breast Of Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
For Finishing & Serving
Method
Marinade & Chicken
Prepare the chicken
If breasts are very thick (over 1 inch), butterfly or pound to an even thickness of about 1/2 inch to ensure even cooking. Pat dry with paper towels.
Make the marinade
In a medium bowl, whisk together the fresh lemon juice, lemon zest, chopped rosemary, minced garlic, extra-virgin olive oil, Dijon mustard, honey, kosher salt, and freshly ground black pepper until emulsified.
Marinate
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring breasts are well coated. Seal or cover and refrigerate for 30 minutes to 2 hours (no more than 4 hours) to avoid overly 'cooked' texture from the acid.
Bring to room temperature
About 20 minutes before grilling, remove chicken from refrigerator. Let rest covered at room temperature to take the chill off; reserve marinade.
Grilling & Finishing
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grill grates or brush chicken breasts lightly with oil to prevent sticking.
Prepare reserved marinade
Bring the reserved marinade to a boil in a small saucepan for 2–3 minutes to kill any raw chicken bacteria if you plan to use it for basting. Alternatively, set aside and use only fresh butter or oil for basting.
Grill chicken
Place chicken breasts on the grill. Grill 4–6 minutes per side (depending on thickness) with the lid closed as much as possible. Flip once when grill marks form and breasts release easily. Start checking internal temperature after 8 minutes total.
Check doneness
Use an instant-read thermometer inserted into the thickest part of the breast. Remove from grill when internal temperature reaches 160°F (71°C). Carryover will raise it to 165°F (74°C) while resting.
Baste and rest
If using, during the last minute of grilling, brush each breast with a little of the boiled reserved marinade or melted unsalted butter for sheen and flavor. Transfer chicken to a clean platter, tent loosely with foil, and rest 5–7 minutes.