Grilled Chicken With Lemon And Rosemary

Grilled Chicken with Lemon & Rosemary is a simple yet delicious meal that can be served up in no time! With the right marinade and grilling technique you’ll be able to cook up juicy, flavorful chicken that will have everyone asking for seconds! So don’t be afraid to try out this recipe and impress your friends and family with your grilling skills. Whether you’re entertaining guests or just need a quick weeknight meal, this dish will definitely be a hit!

What Is The Secret To Grilling Chicken?

Yhe main trick to grilling chicken is to get the grill hot before you place the chicken on it.

For best results, the fire should be blazing hot – nearly 500°F. That way, you can sear the chicken quickly to lock in the juices and create a delicious crust. Place the chicken on the less intense side of your grill with its skin facing up. For even cooking, keep drumsticks and thighs close to direct heat while wings and breasts are placed further away so they don’t dry out or burn.

The cooking time will depend on the thickness of the chicken breasts. For thinner cuts, cook for 4-5 minutes per side. For larger and thicker pieces, plan to grill for 8-10 minutes per side. Be sure to check that the internal temperature of each piece is 165°F before serving.

Another important trick is to start with a dry surface so your chicken won’t stick to the grill grates. To do this, pat the meat dry with paper towels and lightly brush it with a high smoke point oil (like avocado or grapeseed oil). This will help create those flavorful char marks and keep all that deliciousness inside!

Don’t Forget The Flavorings!

To achieve a tantalizing summer flavor, chefs tend to rely on lemon and rosemary. The tartness of the citrus juice isn’t just for taste; it also helps break down even leaner cuts like chicken breasts. Following this method results in incredibly flavorful, juicy and tender poultry that is full of color. The rosemary heightens the flavor of your meal without overwhelming it, adding an earthy aroma that enhances the experience.

Grilled chicken with lemon and rosemary

If you're looking to add a springtime flair to your chicken dish, then look no further than the delectable combination of lemon and rosemary marinade. The bright citrusy zest combined with the gentle floral notes from the herb makes for an exquisite flavor pairing that is just perfect for summer barbeques!
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 410 kcal


  • 1 Grill
  • 1 Medium-Sized Glass Bowl
  • 1 Knife for Cutting
  • 1 Long-Handled Tongls
  • 1 Resealable Plastic Bag


For The Marinade

  • 3 large lemons
  • 1/4 cup fresh rosemary
  • 4 tablespoon olive or avocado oil
  • 2 teaspoon kosher salt
  • 2 cloves garlic
  • 1/2 teaspoon ground white pepper

For Chicken Breast

  • 4 chicken breast halves boneless, skinless


Making Marinade

  • Take the lemons, slice them in half and extract their juice into a medium-sized plastic or glass bowl.
  • Whisk garlic, olive oil, rosemary, ground white pepper, and salt together in a bowl and mix well.
  • Place your chicken breasts in a resealable plastic bag, then add the marinade and massage it into the meat. Reserve 1/8 cup of marinade for later use. Allow this to sit at room temperature for 30 minutes so that all of its flavors can be properly absorbed.


  • Preheat your grill to high. To add a bit of flavor, sprinkle the chicken lightly with sea salt before placing it on the closed cooker. Once all pieces are securely in place and sealed shut, reduce the heat to low.
  • Grill your chicken on medium-high heat for 5-7 minutes, or until it's golden brown. Flip the chickens and then close the lid to allow them to cook through evenly over low heat – usually takes another 5-7 minutes depending on thickness and type of grill used.
  • Remove from grill and allow to rest for 5 -10 minutes before serving. 
  • Serve witha simple salad or roasted vegetables.

More Marinating Tips

To maximize your convenience, prepare the marinade beforehand and keep it in an airtight container in either the refrigerator for up to a week or freezer for as long as three months. If time is of the essence, allow your chicken to marinate for at least an hour before grilling. For even more flavor, try letting it sit overnight!

It is unsafe to use marinade that touched raw meat for basting or serving. Instead, double the marinade recipe and use one half for marinating and the other to baste the meat or make a sauce.

If you don’t have fresh rosemary on hand, use two tablespoons of dried rosemary.


Should Chicken Be Grilled Covered Or Uncovered?

To ensure your chicken is cooked evenly and to prevent flare-ups, always close the lid while grilling. When you do this, it creates a more oven-like environment that cooks everything in an even manner – because the cover limits oxygen supply! By utilizing this technique each time you grill with a cover, your meals will come out tasting delicious.

Opening the lid frequently during cooking can also cause a flare-up. Aim to check on your chicken every five minutes or so, and keep the lid closed when not checking.

This combination of closing the lid for even cooking and only periodically opening it will ensure that your grilled chicken comes out succulent and delicious every time.