This savory rosemary lemon grilled chicken is super fast and easy to make, uses only a few real-food ingredients, can be made ahead, is freezer friendly and is oh-so-delicious! Perfect for nights when you need to get dinner on the table fast, this chicken is a family favorite!
Simple and fast dinners are a regular in my meal planning repertoire. I need to get food on the table quickly and since I usually have 3 little ones underfoot!
I don’t have time for elaborate recipes or dishes that require several steps or a lot of ingredients.
One of the reasons I absolutely adore this Savory Rosemary Lemon Grilled Chicken is because the prep work is minimal, there are only a few real food ingredients, this chicken is versatile and goes with just about anything, AND it’s freezer friendly.
Oh… and my family inhales it just about every single time I cook it!
In the morning after I clean up the breakfast dishes, I can quickly whip up the marinade to pour over the chicken to let sit for the remainder of the day.
You can also combine all the ingredients together before you cook, I’ve done that on numerous occasions because I forgot to do so in the morning.
The chicken won’t be as flavorful as it would be if it was soaking all day but it still is tasty.
If you don’t have access to a grill, you could bake the chicken but you definitely miss out on the charred and crusty texture of the chicken, which in my personal opinion, makes this grilled chicken so good!
Savory Rosemary & Lemon Grilled Chicken
Here’s what you need:
4 large Chicken breasts (or your favorite chicken part)
Juice of one lemon
2 TBSP olive oil
3-4 large garlic cloves, minced
a fresh sprig of rosemary, finely chopped
salt and pepper to taste
gallon sized ziplock bag (I use the freezer bags)
Step one: Mince the garlic cloves and finely chop the fresh rosemary and place in the plastic bag.
Kitchen tip: To remove the peel from the garlic, place the clove into an empty glass jar and secure the lid. Shake rigorously and the hard outer peel will loosen from the clove.
Step two: With the tip of a sharp knife, score the chicken breast to allow the marinade to soak into the raw chicken.
I can’t believe I forgot to take a picture of this, but basically, all you do is create small, shallow little x’s or a checkerboard pattern on the surface of the chicken. You don’t want to cut too deeply just gently on top.
Step three: Place the chicken in the plastic baggie with the garlic and rosemary. Squeeze the juice of the lemon over the chicken then pour in the olive oil. Add the desired amount of salt and pepper.
Step four: Seal the bag tightly and shake the bag to allow the mixture to coat the chicken. Give the chicken enough time to fully absorb the flavors by allowing it to marinate for at least 30 minutes or longer.
The longer it sits, the more flavorful it will be!
I usually prep the chicken in the morning and let the bag sit in the refrigerator for the remainder of the day.
Kitchen tip: This makes a great freezer meal too! Freeze the chicken with the marinade in the bag for quick easy-to-throw-together meals. Just make sure you label and date the bag before you place it in the freezer.
Another quick tip from my kitchen to yours... make several bags at once! Cook one for dinner tonight and freeze the others for dinner later!
Step five: Heat an outdoor grill or a grill pan (I use and love this one) on the stove to medium-high heat.
During the summer months, this is amazing on the grill but it also is fabulous, and super quick, on an indoor grill pan too.
Make sure you use some non-stick spray to keep the chicken from sticking. Once the grill is sizzling hot, place the chicken on to grill about 8 minutes per side, depending on how thick the chicken is.
Step six: Once the chicken is cooked through, use a meat thermometer to determine inner doneness. Remove and allow the chicken to sit for several minutes before cutting through.
This will allow all the juices to evenly disperse through and won’t soak out if you cut prematurely. I like to place a piece of foil over the plate to keep the chicken warm.
Step serve: Serve and enjoy!
This chicken goes great with steamed brown rice or quinoa, and roasted vegetables tossed in olive oil and seasoned with salt and pepper.
It is also great sliced and served on top of a fresh salad or rolled up in a wrap with cucumbers, onions, tomatoes, and feta cheese for a nice Mediterranean meal.
- Chicken breasts (or your favorite chicken part)
- Juice of one lemon
- 2 TBSP olive oil
- 3-4 large garlic cloves, minced
- a fresh sprig of rosemary, finely chopped
- salt and pepper to taste
- gallon sized freezer ziplock bag
- Mince the garlic cloves and finely chop the fresh rosemary and place in the plastic bag.
- With the tip of a sharp knife, score the chicken breast to allow the marinade to soak into the raw chicken.
- Place the chicken in the plastic baggie with the garlic and rosemary. Squeeze the juice of the lemon over the chicken then pour in the olive oil. Add the desired amount of salt and pepper.
- Seal the bag tightly and shake the bag to allow the mixture to coat the chicken. Give the chicken enough time to fully absorb the flavors by allowing it to marinate for at least 30 minutes or longer.
- Heat an outdoor grill or a grill pan on the stove to medium-high heat. Cook the chicken on the grill about 8 minutes per side, depending on how thick the chicken is.
- Once the chicken is cooked through, use a meat thermometer to determine inner doneness, remove and allow the chicken to sit for several minutes before cutting through.
- Serve and enjoy!
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