Citrus Rosemary Grilled Chicken

Citrus Rosemary Grilled Chicken

Bright citrus and fragrant rosemary infuse tender grilled chicken with a tangy, herbal edge.

Total 2 hr 15 min Makes 4 servings Calories 320/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Boneless chicken breasts marinate in fresh orange, lemon juice, and rosemary before hitting the grill for smoky, caramelized char. The citrus tenderizes the meat while rosemary adds a piney depth, making this a straightforward dinner for weeknights or warm-weather cookouts.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/3 cup olive oil
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh rosemary, minced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon honey

Method

  2. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them, turning to coat evenly.

  3. Refrigerate and marinate for at least 2 hours, turning once halfway through.

  4. Remove chicken from the refrigerator and let sit at room temperature for 15 minutes before grilling.

  5. Preheat a grill to medium-high heat, about 400°F, and lightly oil the grates.

  6. Remove chicken from marinade, letting excess drip off, and discard the used marinade.

  7. Grill chicken breasts for 6 to 7 minutes on the first side, until well marked.

  8. Flip and grill for another 6 to 7 minutes, until the internal temperature reaches 165°F and juices run clear.

  9. Transfer chicken to a plate and let rest for 5 minutes before slicing and serving.

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    Citrus Rosemary Grilled Chicken

    Boneless chicken breasts marinate in fresh orange, lemon juice, and rosemary before hitting the grill for smoky, caramelized char. The citrus tenderizes the meat while rosemary adds a piney depth, making this a straightforward dinner for weeknights or warm-weather cookouts.

    2 hr 15 min 4 servings 320 cal

    Ingredients

    • 4 boneless skinless chicken breasts
    • 1/3 cup olive oil
    • 1/4 cup fresh orange juice
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon orange zest
    • 1 teaspoon lemon zest
    • 2 tablespoons fresh rosemary, minced
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/2 teaspoon honey

    Method

    1. 1

      In a medium bowl, whisk together olive oil, orange juice, lemon juice, orange zest, lemon zest, minced rosemary, garlic, salt, pepper, and honey.

    2. 2

      Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them, turning to coat evenly.

    3. 3

      Refrigerate and marinate for at least 2 hours, turning once halfway through.

    4. 4

      Remove chicken from the refrigerator and let sit at room temperature for 15 minutes before grilling.

    5. 5

      Preheat a grill to medium-high heat, about 400°F, and lightly oil the grates.

    6. 6

      Remove chicken from marinade, letting excess drip off, and discard the used marinade.

    7. 7

      Grill chicken breasts for 6 to 7 minutes on the first side, until well marked.

    8. 8

      Flip and grill for another 6 to 7 minutes, until the internal temperature reaches 165°F and juices run clear.

    9. 9

      Transfer chicken to a plate and let rest for 5 minutes before slicing and serving.