Rosemary-Lemon Chicken Breasts
6 hr 25 min
Say goodbye to dry grilled chicken - this simple marinade is guaranteed to become your go-to for grilling.
Fresh lemon juice
2 tsp(s), minced
1 tsp(s), minced
1 tbsp(s), dry variety
Reduced-sodium chicken broth
Uncooked boneless skinless chicken breast
1 pound(s), thin cutlets or tenderloins
Olive oil cooking spray
- 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
To make optional glaze, combine remaining marinade with ½ cup chicken broth in a small saucepan. Heat on high and bring to a boil until reduced to a slightly thick sauce, about 5 minutes. Serve grilled chicken with glaze drizzled over top.