Grilled chicken bursts with lemon, rosemary, and garlic for a juicy, aromatic Mediterranean main dish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Marinade
02 - 3 tablespoons olive oil
03 - Zest and juice of 2 lemons
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 3 garlic cloves, minced
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
08 - Lemon wedges
09 - Extra rosemary sprigs
# How To Make It:
01 - In a medium mixing bowl, combine olive oil, lemon zest and juice, chopped rosemary, minced garlic, salt, and pepper. Whisk thoroughly to emulsify.
02 - Transfer chicken breasts to a large resealable bag or shallow dish. Pour the marinade over the chicken and coat evenly. Seal and refrigerate for 1–2 hours, turning the pieces halfway through to ensure uniform marination.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade, letting excess drip off. Discard the used marinade. Place chicken on the grill and cook for 6–8 minutes per side until juices run clear and internal temperature reaches 165°F.
05 - Transfer grilled chicken to a platter and allow to rest for 5 minutes before slicing. Garnish with lemon wedges and rosemary sprigs as desired.
