Lemon Rosemary Grilled Chicken with Lemon Rosemary Marinade & Dressing

Lemon Rosemary Grilled Chicken

Ingredients:

Instructions:

Place the chicken breasts in a large resealable plastic bag or a shallow dish.
Pour the Lemon Rosemary Marinade over the chicken, ensuring all pieces are evenly coated.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours for maximum flavor. (Avoid marinating for more than 12 hours, as the lemon juice can start to break down the meat too much.)

Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). If using a stovetop grill pan, heat it over medium-high heat and lightly oil it to prevent sticking.

Remove the chicken from the marinade, letting excess marinade drip off. Discard the used marinade or reserve it for basting (see note below).
Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the thickness of the chicken.

Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with fresh rosemary sprigs and lemon slices, if desired.
Serve with your favorite sides, such as grilled vegetables, rice, or a fresh green salad.

Notes:

Basting Option: If you'd like to use the reserved marinade for basting, bring it to a boil in a small saucepan for at least 2-3 minutes to kill any bacteria from the raw chicken, then use it to brush the chicken while grilling.
Oven Option: If you don’t have a grill, preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). For a golden finish, broil for the last 2-3 minutes.

Serving Suggestions:

Enjoy your flavorful Lemon Rosemary Grilled Chicken!