The flavor of this? Decidedly rosemary. The notes of lemon and garlic play quiet supporting roles to the strong, vibrant main attraction — and that’s a wonderful thing if you love rosemary like we do.MORE+LESS-

1 1/2

lb boneless, skinless chicken, trimmed and pounded into 1/2 inch thick cutlets


cup finely chopped fresh rosemary

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  • 1

    Rinse the chicken under cold water and then place into a resealable bag or container. Set aside.

  • 2

    Add the lemon juice, olive oil, rosemary, garlic, salt and pepper to the bag with the chicken. Seal the bag, leaving as little air inside as possible. Shake and squish well to fully mix and coat the chicken.

  • 3

    Let the chicken marinate for at least 1 hour.

  • 4

    Heat the grill (it should be about a medium flame). Cook the chicken for 15-18 minutes, flipping several times to ensure even cooking.

No nutrition information available for this recipe

Grilled Lemon Rosemary Chicken

This Grilled Lemon Rosemary Chicken is tender, juicy, and packed with flavor with as little as 30 minutes of marinating. Best of all, this can be baked, too, for delicious grilled rosemary chicken breast year-round! Plus, it’s gluten-free and low-carb!

Love pairing citrus with protein? I know I do – like this baked lemon chicken, lemon butter baked cod, and lemon dill shrimp with zucchini and peas!

Grilled Rosemary-Garlic Chicken

  • Quick Glance
  • (1)
  • 25 M
  • 1 H, 30 M
  • Serves 4 to 8

Ingredients US Metric

  • 1 lemon, 1/2 juiced and 1/2 sliced into wedges
  • 2 tablespoons Dijon mustard
  • 3 sprigs rosemary, leaves removed from 2 sprigs
  • 1 garlic clove, finely chopped
  • 3/4 cup olive oil
  • 8 bone-in, skin-on chicken thighs
  • Fine sea salt
  • Coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon red pepper flakes
  • 4 cups arugula (4 oz), stemmed


Cut the lemon in half. Juice half the lemon and cut the remaining half into wedges. In a large resealable plastic bag, combine the lemon juice, Dijon mustard, the leaves from the 2 rosemary sprigs, garlic, and 4 tablespoons (60 ml) olive oil. Seal the bag and firmly mix with your hands. Add the chicken, reseal, and let rest at room temperature for 1 hour.

Heat your gas or charcoal grill to medium-high heat and let it get nice and hot to the tune of 400°F (204°C). (If using charcoal, the coals should be lightly covered with ash.)

Add the sprig of rosemary and the remaining 1/2 cup (118 ml) olive oil to a small saucepan and place over medium-high heat. Bring to a simmer and then immediately remove from heat. Discard the sprig of rosemary and pour the oil into a small bowl.

When the grill is ready, remove the chicken from the bag and discard the marinade. Season the chicken with the salt and pepper. Place the chicken thighs on the grill, skin side down, and cook for about 9 minutes. Flip and cook until the chicken thighs are cooked through and register 165°F (74°C), 4 to 5 more minutes.

Remove the chicken thighs from the grill and place them on a large cutting board. Let rest for 5 to 10 minutes.

While the chicken rests, mix the balsamic vinegar and red pepper flakes into the rosemary oil. Season with pepper and salt. Drizzle over the arugula and gently toss. Divvy the arugula among plates and arrange 2 chicken thighs on each arugula salad and garnish with lemon wedges. Originally published June 10, 2016.

Recipe Testers' Reviews

We really enjoyed this grilled chicken recipe. It’s visually appealing with the appearance of a restaurant-quality dish. The flavors of the rosemary, garlic, and lemon all come through and are perfectly balanced in the finished dish. The rosemary-infused oil and balsamic vinaigrette perfectly complement the chicken, as does the peppery flavor of the arugula.

The dressing also adds a nice amount of moisture to the dish. I had some left in the bowl after composing the dish and I drizzled the last bit of dressing over the chicken.

The dish could easily serve more than 4, depending on the size of the thighs. Mine were almost a half pound each and with the salad and some oven-roasted potatoes, one thigh was a perfect serving for each guest.

We served the dish with a Chianti and it paired very well.

It's really great when a recipe test turns into one of the best (and easiest) dinners you've had all week.

I really loved the vinaigrette. The rosemary-infused olive oil provided enough flavor that nothing more than small hit of balsamic vinegar was needed. Topped with a bit of sea salt, the salad was perfectly balanced.

Because the mustard mixture was a little thick, it took a little effort to make sure it was evenly distributed among the thighs. If I’d used more than the 1 1/2 tablespoons lemon juice I got from the 1/2 lemon, it possibly would've loosened the mixture up a bit.

The entire hands-on process took 25 minutes, including making the mustard mixture and dressing.

To round out the meal, I served it with Trader Joe's Harvest grain mix cooked in vegetable stock.

Loved this grilled chicken recipe. The final product was amazingly tender, crisp, tasty chicken over an arugula salad with a tangy vinaigrette.

I ended up marinating the chicken for close to 2 hours as I got distracted. The grilling time ended up being a little longer. I did the 9 minutes on one side, then 6 minutes on the other side.

We ended up eating it just as is, without anything else. This fed the 5 of us pretty easily.

This grilled chicken recipe was simple enough for a weeknight dinner and elegant enough to serve to guests. The recipe was easy to follow, required minimal effort, and resulted in tender chicken with great flavor. The arugula salad took the taste and presentation to the next level. This will be a regular standby all summer long. A keeper!

The servings depends on the size of the thighs. Mine were large and served 4 adults and 2 kids with leftovers.

Overall the recipe was very accurate and easy to follow. Served it with some grilled asparagus and a rustic loaf of bread.

The flavor of the grilled chicken was wonderful and it went very well with zucchini.


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In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.

Lightly spray the grill rack with cooking spray. Preheat the grill on medium heat.

Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. (The internal temperature should reach at least 165 degrees F). Transfer to plates.

Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3 to 4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.

Maple Rosemary Grilled Chicken

Yield: 6 servings

prep time: 45 minutes

cook time: 10 minutes

total time: 55 minutes

Truly the best grilled chicken ever! It’s wonderfully sweet and savory with just so much flavor with the simplest marinade!


  • 1/2 cup maple syrup
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons olive oil, divided
  • 1 shallot, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon
  • 3 cloves garlic, minced
  • Kosher salt and fresh ground black pepper, to taste
  • 6 boneless, skinless chicken breasts
  • 2 sprigs fresh rosemary


  1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic season with salt and pepper, to taste.
  2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  3. Preheat grill to medium high heat.
  4. Brush chicken with remaining 1 tablespoon olive oil season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  5. Serve immediately, garnished with rosemary, if desired.

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Grilled Rosemary Chicken

Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat season with salt, pepper, and paprika. Cover chill for 3 hours or overnight.

Step 2

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil occasionally baste chicken with sprigs until cooked through, about 5 more minutes.

Step 3

Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil toss to coat. Serve chicken on a platter with Tomato Jam alongside.

Recipe Summary

  • 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
  • 1/4 cup olive oil
  • 2 garlic cloves
  • Salt and pepper
  • 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
  • 1/4 cup fresh lemon juice

Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic season with salt and pepper. Puree until smooth let cool.

Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.

Remove chicken from marinade place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.


Step 1

Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.

Step 2

Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).

Step 3

Brush chicken with 1 Tbsp. oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.

Step 4

Meanwhile, toss remaining bunch of scallions with remaining 1 Tbsp. oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.

Step 5

Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.

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Grilled Lemon and Rosemary Flattened Chicken

Someone needs to tell California that fall is just around the corner because it is HOT. All caps HOT. Over 100 degrees HOT.

On these hottest of September weekends, we filmed a wedding in Sacramento on Saturday. You guys, it was 101 degrees. All outdoors. I easily drank 1 gallon of water, and sweat about that same amount. We were quite the sight. Shawn made the unfortunate decision of wearing a gray t-shirt that day. He has the difficult job of setting up all of the audio before the ceremony starts, which means he’s running around with wires and microphones, getting the officiant and groom miked up. He walked over to me when he was done, and his shirt was soaked with some very unfortunate sweat marks.

It shouldn’t be this warm! I’m supposed to be bundled up on the couch with soup cooking on the stove. Instead, I’m splayed out on the couch with multiple fans turned on me, eating ice.

I don’t dare cook anything in the kitchen since it instantly makes the house feel like a sauna. So we’re doing lots of grilling outdoors. One of the few perks of this warm weather is delicious grilled dinners.

My current favorite grilling dinners is this grilled lemon and rosemary flattened chicken. To speed up the cooking process, you cut out the back bone and flatten the chicken. The whole bird is ready in less than 45 minutes. You smother the chicken in a lemon zest, rosemary and garlic olive oil rub. You cook the chicken skin side down, and weight it down with an aluminum foil brick. This also helps the chicken cook faster, and helps you get extra crispy skin with beautiful grill marks.

The *best* part of this recipe is the grilled lemons. You cut the lemons in half, and grill them during the last few minutes of cooking the chicken. The heat cooks out all the sourness of the lemon, and reduces the juices and pulp inside. It turns the lemon into an amazing, concentrated lemon sauce. When you squeeze out the lemons, the pulp comes out as paste. It is SO good! I can’t get enough of it.


  • Heat a gas grill to medium high.
  • Remove the tenderloins from the chicken breasts for more even cooking reserve for another use. Put the chicken in a large bowl and season with 1-1/2 tsp. salt and lots of fresh coarsely ground pepper. Add the mustard, mayonnaise, and rosemary and mix thoroughly to combine and to coat the chicken well.
  • Spread the chicken out on the grill, watching the heat carefully there may be a few flare-ups. Cover the grill. Grill the chicken on one side until golden-brown grill marks form, 2 to 3 minutes. Rotate the chicken 90 degrees and grill for another 2 to 3 minutes (to get a crosshatch of golden grill marks) flip and repeat on the other side, grilling for another 4 to 5 minutes (for a total cooking time of 8 to 10 minutes), until cooked through. The chicken should be firm and golden brown all over. Arrange on a platter to serve family style.

For an even quicker-cooking dish, substitute chicken tenderloins (pictured) for boneless, skinless breasts. Cook them as directed above, turning once, for just 2-3 minutes per side (no need to rotate them to form crosshatch grill marks).

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