Ingredients for Rosemary Grilled Chicken
- Boneless Skinless Chicken Breast Halves
- 1 lime, zested
- 2 tablespoons lime juice
- Fresh Rosemary
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Garlic Cloves
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
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How to Make Rosemary Grilled Chicken
- Place each chicken breast between two sheets of wax paper and gently pound to 1/2-inch thickness using a meat mallet.
- Place the flattened chicken breasts in a resealable plastic bag.
- In a small bowl, whisk together lime zest, lime juice, rosemary, olive oil, sugar, minced garlic, and salt.
- Pour the marinade over the chicken in the bag. Seal the bag tightly, pressing out excess air.
- Marinate in the refrigerator for 1 to 4 hours, turning the bag occasionally to ensure even coating.
- Preheat your grill to medium heat.
- Remove chicken from the marinade and discard the marinade.
- Season both sides of the chicken generously with freshly ground black pepper.
- Grill the chicken over medium heat for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Use a meat thermometer to ensure doneness.
- Let the chicken rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
3g
Carbs
1g