Barbecued Lemon Rosemary Chicken

Barbecued Lemon Rosemary Chicken


2 people made this

Marinated overnight, these chicken breasts are perfect for a quick summer barbecue! Serve with rice, a light pasta salad or barbecued corn.

Barbara Edwards

Serves: 4 

  • 1/2 cup lemon juice
  • 1/8 cup olive oil
  • 2 tablespoons dried rosemary
  • 4 skinless, boneless chicken breast halves
  • 1 lemon, sliced

Preparation:10min  ›  Cook:15min  ›  Extra time:8hours marinating  ›  Ready in:8hours25min 

  1. In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
  2. Preheat the barbecue to high.
  3. Lightly oil the barbecue grate. Discard marinade and cook the chicken 8 minutes per side or until juices run clear. Don't worry about the rosemary sticking to the chicken it tastes great when it's barbecued. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavuor!

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