Ingredients
Scale
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 ½ tablespoons lemon juice (from ½ lemon)
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 – 2 ¼ pounds boneless skinless chicken breasts
Instructions
- In a small bowl, whisk together the olive oil, rosemary, lemon juice, dijon mustard, worcestershire sauce, kosher salt, and black pepper. Mix until well combined.
- Place the chicken breasts in a zippered storage bag and pour the marinade over them. Gently massage the breasts until they are evenly coated. Refrigerate for 1 hour or up to overnight.
- Set up the grill for high heat cooking at 400°F to 450°F. Clean the cooking grates but do not oil them, as the marinade will keep the chicken from sticking.
- Place the marinated chicken breasts on the hot grill. Close the lid and cook for 5 to 6 minutes until they start to release easily from the grates. Flip the chicken and cook for another 4 to 5 minutes with the lid closed, until the internal temperature reaches 155°F.
- Transfer the cooked chicken to a platter and cover loosely with foil. Let rest for 5 minutes so that the internal temperature rises to 165°F before serving.
Notes
Ensure the chicken breasts are evenly coated with the marinade for the best flavor.
Marinating overnight intensifies the flavor, but even 1 hour will be effective.
Resting the chicken is important to keep it juicy and tender.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg