Ingredients for Grilled Lemon And Rosemary Chicken
- Boneless Skinless Chicken Breast Halves
- 3/4 cup Italian dressing (store-bought or homemade)
- 1 tablespoon fresh rosemary, chopped
- 1 lemon, thinly sliced into rounds
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How to Make Grilled Lemon And Rosemary Chicken
- Preheat your grill to medium-high heat.
- Place chicken breasts (about 1.5 lbs total) in a glass baking dish.
- Pour 1/2 cup Italian dressing over the chicken breasts, ensuring they are evenly coated.
- Sprinkle 1 tablespoon of fresh rosemary, chopped, over the chicken.
- Gently turn the chicken to coat both sides in the dressing and rosemary.
- Marinate the chicken for at least 10 minutes, or up to 2 hours in the refrigerator for maximum flavor.
- Remove chicken from marinade and place on the preheated grill rack.
- Cut 1 lemon into 4-6 rounds. Dip lemon rounds in the remaining 1/4 cup Italian dressing.
- Place lemon rounds on the grill rack near the chicken.
- Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Grill lemons until slightly charred, about 2-3 minutes per side.
- Remove chicken and lemons from the grill.
- Let the chicken rest for 5 minutes before slicing and serving.
- Top each chicken breast with grilled lemon rounds and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
14g
Fat
11g
Carbs
2g
