Rosemary-Lemon Chicken Breasts
- Total Time
Say goodbye to dry grilled chicken - this simple marinade is guaranteed to become your go-to for grilling.
olive oil2 Tbsp
lemon zest2 tsp
fresh lemon juice2 tsp
minced garlic1 Tbsp
rosemary2 tsp, minced
fresh thyme1 tsp, minced
white wine1 Tbsp, dry variety
reduced sodium canned chicken broth¼ cup(s)
uncooked boneless skinless chicken breast1 pound(s), thin cutlets or tenderloins
olive oil cooking spray1 spray(s)
- Combine oil, zest, juice, garlic, rosemary, thyme, wine and broth in a glass bowl or dish; add chicken and toss. Cover and refrigerate at least 6 hours or up to overnight.
- Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade and see note below to make optional glaze) and grill, flipping once, until internal temperature is 165°F, about 3 to 5 minutes per side.
- Serving Size: 3 oz chicken