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Lemon-Rosemary Grilled Chicken

Active time: 15 min
Total time: 75 min
Serves: 4
Grilled, flattened chicken breasts are marinated in a combination of fresh lemon juice, rosemary, garlic, chili flakes and olive oil. Quick and full of flavor!

Chef's notes

Any leftover chicken will make delicious sandwiches. Place onto a crusty bun with some pesto mayonnaise (simply mix a bit of pesto with some prepared mayonnaise), crispy lettuce and sliced fresh tomatoes. You'll have one gourmet sandwich in an instant!

Steps

1

Marinating & Grilling the Chicken

Marinating & Grilling the Chicken

Ingredients

  • 2 tbsp fresh lemon juice
  • 6 tbsp extra-virgin olive oil
  • 1 small garlic clove
  • 1 tbsp fresh rosemary
  • 1/4 tsp dried chili flakes
  • 4 chicken breasts
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • Italian flat-leaf parsley (for garnishing)
  • extra-virgin olive oil (for finishing)
To prepare the marinade, place the freshly-squeezed lemon juice and olive oil into a bowl. Mince the garlic. Remove the leaves from the rosemary and finely chop. Add the garlic, rosemary and chili flakes to the marinade and whisk to combine. Make sure to taste the marinade and adjust it to suit your tastes. Set aside. To prepare the chicken, evenly slice each breast in half horizontally. Place each half on the cutting board cut side up. Cover with plastic wrap and pound with a mallet to even out the thickness. Each half should be about 1/4" -inch thick when done. Season the chicken on both sides with salt and pepper to taste. Place the chicken into a shallow dish and thoroughly coat with the marinade. Cover with plastic wrap and transfer to the refrigerator. Let marinate for approximately 1 hour. When ready to cook, preheat your grill to high. Clean and then oil the grate with a paper towel that has been doused in oil. Drain the chicken from the marinade and lightly pat dry with paper towels. Discard the marinade. Place the chicken onto the grill diagonally (cut side up first). Grill each side for approximately two minutes or just until cooked through. Transfer to a serving platter and cover with vented foil to rest for a few minutes. Sprinkle with freshly chopped parsley and drizzle with a bit of extra-virgin olive oil, if desired. Serve.

15 Comments

  • David R
    David R •
    This recipe shows how simple it is to marinade meat and add a tangy flavour. It also showed me that all you need are what is in the pantry, pick some rosemary off the bush out side and good to go. Next time I might go with some fresh chillies rather than the flakes.
    Reply
  • Amy A
    Amy A •
    Used sambal oelek instead of pepper flakes. Lots of flavour!
    Reply
  • Jim R
    Jim R •
    Wonderful, flavorful dish! I will be making again. I will also be expermenting with various herbs. Since one cuts the breasts in half horizonatly, they cook very quick. I used your Carrot and Onion Dish and my Parsley Red Potatoes to suprise my wife when she got home. She also loved it!
    Reply
  • Sheila P
    Sheila P •
    Love this recipe. Is pretty much the same that I use. Is there any recipe's with real meats? Am not a Vegan, vegetarian or gluten free person. Which not knocking ones that are. I still love meat dishes.
    Reply
  • Kirk B
    Kirk B •
    Hi Shelia and thanks for your comments. So yes, this particular recipe is used for poultry and I've attached another link to a Rouxbe recipe called Caprese-Style Steak that you might enjoy. Thank you so much for cooking with Rouxbe! All the best, Chef Kirk https://rouxbe.com/recipes/1059-caprese-style-steak
    Reply
  • Cancelled
    Cancelled •
    Wonderful recipe!!!!
    Reply
  • Cancelled
    Cancelled •
    So true, it really is so simple to marinade meat.
    Reply
  • Diana R
    Diana R •
    Can I substitute the Rosemary for Thyme? Any herbs other than rosemary that I could use?
    Reply
  • Eric W
    Eric W • Rouxbe Staff •
    Hi Diana, yes, you can use rosemary, as well as any other favorite herbs you may have. Some ideas include parsley, sage, mint, and oregano.
    Reply
  • Sunnie S
    Sunnie S •
    Fantastic marinade and SO easy! The marinade imparted great flavor! The chicken breasts I had were already on the thinner side, but I tried to half them anyway (against my instinct not to). In hindsight, I should have just pounded them thin as my attempt at cutting them in half resulted in (two) much too thin halfs and (two) useable halfs. I was nervous about grilling such thin breasts, but I followed the instructions and cooked them only for 2 minutes per side (and let them rest) and they were perfect and juicy! I served the breasts with roasted Yukon Gold potatoes (with rosemary) and steamed broccolini (tossed in a lemon vinaigrette). Wonderful dinner!
    Reply
  • Dal B
    Dal B •
    What would be the gripping temperature in a convection oven please and how far from the grill elements should it be thank u.
    Reply
  • Dal B
    Dal B •
    *grilling
    Reply
  • Riaz M
    Riaz M •
    Can I pan fry this? I'm very nervous and cautious as I always thought that you couldn't completely cook chicken on the stove top. How do I go about cooking chicken breast like this this on the stove regarding thickness and times.
    Reply
  • Riaz M
    Riaz M •
    What's the optimum thickness so the chicken cooks though as I just want the most quick go to but not serve raww chicken
    Reply
  • Eric W
    Eric W • Rouxbe Staff •
    Hi Riaz, check the doneness of the chicken with a thermometer. It should reach 165 degrees F or 74 degrees C. Or, pull out a sample, place it on a cutting board, cut through the thickest portion, and inspect the interior. Enjoy! ~Eric
    Reply

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