Rosemary Lemon Grilled Chicken

  • Author: Kate Jackson
  • Yield: 4 1x


  • 4 boneless chicken breasts, pounded to be about 1/2 inch thick
  • 3 lemons – juice, zest and the peels!
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled and smashed
  • 23 large sprigs of fresh rosemary, rolled between your palms to crush the leaves
  • Pinch each of sea salt and black pepper
  • Basil for garnish if you like!


  1. Put all ingredients except for the basil into a zippered plastic bag and marinate overnight in the refrigerator.
  2. Heat up the grill to high and grill chicken for 3-4 minutes per side. Discard marinade.
  3. Serve, garnished with some chopped basil if you like (I like!)