Ingredients
Scale
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 ½ tablespoons lemon juice from ½ lemon
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 – 2 ¼ pounds boneless skinless chicken breasts (for a total of 4)
Instructions
- In a small bowl, whisk together olive oil, rosemary, lemon juice, dijon mustard, Worcestershire sauce, kosher salt, and black pepper until well mixed.
- Place chicken breasts in a zippered storage bag with the marinade and massage gently to coat evenly. Refrigerate for 1 hour up to overnight.
- Prepare the grill for high heat cooking, targeting 400°F to 450°F. Clean cooking grates but do not oil them.
- Grill the chicken breasts on the hot grill for 5 to 6 minutes, until they easily release from the grates. Flip and cook for another 4 to 5 minutes with the lid closed until cooked through and the internal temperature reaches 155°F.
- Transfer the grilled chicken to a platter, tent loosely with foil, and let rest for 5 minutes until the internal temperature climbs to 165°F before serving.
Notes
Using fresh rosemary enhances the flavor; dried rosemary can be substituted if fresh is unavailable.
Marinating the chicken overnight allows the flavors to penetrate deeper for a more intense taste.
Resting the chicken after grilling is crucial for juicy, tender meat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 310
- Sugar: 0g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg