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Barbecued rosemary chicken breasts recipe

Barbecued rosemary chicken breasts recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken breasts

This easy, fairly quick and light summer chicken dish has exceptional flavour. Chicken marinated in lemon juice, olive oil, mustard, garlic and fresh rosemary gets fantastic results on the bbq.

8 people made this

IngredientsServes: 4

  • 8 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons freshly minced rosemary
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt, or to tatse
  • 4 boneless, skinless chicken breasts

MethodPrep:35min ›Cook:10min ›Extra time:5min resting › Ready in:50min

  1. Preheat barbecue for medium-high heat and lightly oil the grate.
  2. Place chicken breasts in a resealable plastic food bag. Pour garlic mixture over chicken, reserving a few tablespoons for basting the chicken. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  3. Place chicken on preheated barbecue grate and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to cook until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

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Reviews & ratingsAverage global rating:(295)

Reviews in English (214)

by naples34102

Instead of grilling this (my Grillmaster and I are separated by about 1500 miles right now, he in Wisconsin, me in Naples), I prepared this quickly in a sauté pan with the chicken cut into strips for quick cooking. I eliminated the mustard, and added some white wine. In my mind, this recipe is way too heavy on the lemon, so I eliminated the lemon zest completely and just gave the chicken a good squeeze of fresh lemon juice once it had browned. With flavors I'm accustomed to and love, there was no way this dish could go wrong (as long as you hold back on the lemon). I served this with "Summer Penne Pasta," another AR recipe.-24 Jul 2014

by Jillian

Very tasty and just as the sumbitter states this is easy and light with exceptional flavor! Lemon and rosemary pair well together and this was no exception. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 6 hours turning it a few times during marinating. Wow - not only was this simple but very tender and bursting with fresh flavor! Thanks for a great recipe Semigourmet!-20 Aug 2013

by Kitchen Kitty

This recipe is a definite keeper. It was the best bbq chicken breasts I've ever done! The only thing I changed was using dried rosemary and I butterfly cut the breasts. Will make again and again. UPDATE: Made this again, and still loved the flavour. Forgot to reserve some of the marinade for basting, but still came out juicy and flavourful.-15 Sep 2013


These grilled chicken breasts are marinated in a flavorful buttermilk and spice mixture then placed on the grill. Reserve the marinade and brush on during the first half of cooking. Slice and serve in salads, wraps, sandwiches, or with your favorite Indian-inspired side dish.


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Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.


Prepare clean grill grates to minimize sticking and preheat the grill at 400-450°F. Drizzle the chicken breasts with olive or canola oil and season with kosher salt and freshly ground black pepper. Arrange the breasts on the hot grill grates and cook for 4-6 minutes with the lid closed. If the chicken sticks to the grill grate, let it cook a minute more before trying to flip again. Cook on the second side for another 4-5 minutes. Baste with your favorite BBQ sauce, flip, and cook for 1-2 minutes more. Repeat on the other side side. The chicken is done when the internal temp is 160°F and the juices run clear. Let the chicken rest a few minutes for the temp to raise to 165°F and the juices to settle before serving.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.


Reviews

Outstanding flavor and, using it on a Calphalon stovetop grill, the aroma is just exquisite.

I don't know what these other reviewers are raving about. it was really bland. I let the chicken sit for 5 hours before putting it on the grill and I followed the recipe exactly as indicated. I expected a lot of flavor and was disappointed because the chicken was weak and no better than just salt an pepper.

We brined the chicken for an hour before marinading. It was fantastic!

Very good! I paired it with the tomato jam and it was a hit!

For additional flavor, add thinly sliced garlic to the oil and let it infuse for an hour. Also bruise the leaves of the Rosemary you baste with.

Easy. Tasty. All 8 guests loved it. I chopped rosemary right into marinate. I used 2 tablespoons of smoked paprika. Grilled it on gas grill. I used chicken breasts--12 of them. Will make again.

Delicious! Used frenched boneless chicken breasts and only had time to marinate for a couple of hours, but was by far the best chicken in awhile. The tomato jam (made from freshly picked ripe tomatoes) was wonderful and really complemented the chicken. This is a definite keeper!

A simple but lovely way to do chicken. We were surprised by an all-day rainstorm, so forwent grilling and baked instead at 450 F for 45 minutes. Only marinated for about 8 hours, but still ended up with a delicious garlicky, rosemary-infused meat. can only imagine what overnight would do. Skipped the tomato jam due to time and served with roasted balsamic farmers' market vegetables and the green onion and buttermilk biscuits on this site - fabulous summer supper!

Loved this chicken! I marinated the chicken for several hours, then partially baked in the oven, in the marinade. I finished cooking the chicken on the barbecue. It was moist and delicious. The tomato jam, which I made from fresh garden tomatoes, was excellent. I used double the amount of smoked paprika to give it more flavor. I made a double batch of the jam to can for use in the winter.

I made this with great success as a gift for some new parents. I used a lot less rosemary, though. The cooking time on the grill was perfect. I agree with the other review that overnight marinating works the best. I don't even really like chicken, and I loved this!

We've been making a version of this for years, it is incredibly yummy. It is key to marinade the chicken for a minimum of 3 hrs, I prefer overnight for good flavor. We love this with ceasar salad and grilled squashes from the garden.


Recipe Summary

  • 4 cups buttermilk
  • 15 garlic cloves
  • 1 cup fresh rosemary or thyme
  • Coarse salt and freshly ground pepper
  • 3 whole chickens (about 3 pounds each), cut into 8 pieces each (then halve breasts on the diagonal)
  • Safflower oil, for brushing

Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.

Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.

Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.


The Recipe

This Grilled Rosemary Lemon Chicken recipe starts by marinating the chicken pieces in a lemon juice, avocado oil, garlic and rosemary. This allows the flavors to soak deep in the meat so you get that rosemary, lemon, and garlic goodness in every bite.

I used skin-on thighs and drumsticks for this recipe. These work well for those on a keto diet because they have a richer fat content. I love them because they have a deeper flavor and are juicier than the breast pieces. One of my favorite things about the thighs and legs is that they are inexpensive. More flavor for less money–Who doesn’t want that?

Of course, there are those people out there who are will only eat chicken breasts. This recipe will work for those too. Skin-on breasts will turn out juicier than skinless breasts, but the skinless will still be tasty.


Preparation

    1. Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
    2. Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.
    3. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
    4. Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

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    60 comments

    OMG! Another winner, I made this for dinner tonight and this is going in my fav folder! Absolutely delish. Plan on shredding the leftovers and adding leftover sauce and making sandwiches tomorrow for lunch with some homemade fries!!

    DAMN delicious! Great recipe! Great homemade bbq sauce for sure. Made with bbq baked beans, macaroni, and corn bread. Will make again.

    Hi can the raw chicken be marinated and popped into the freezer for several weeks then thawed and cooked?

    I have tried at least 100+ different BBQ chicken recipes and this is by far the best. Marinated the chicken for a full 20 hours. Chicken was so moist, juicy and tasty. Used all of the marinade on the chicken and then prepared 1/2 of the recipe for basting on the BBQ. Will surely try a number of other recipes on the site. Have saved the BBQ Chicken Breast recipe for use in the short term. Outright delicious!! Thanks

    Never in my life have I ever eaten chicken so moist. I only made 1/2 the recipe for 4 breasts and it was more than enough.
    This definitely is my go to recipe.

    Currently marinating 5 chicken breasts in it for dinner tonight. I am going to smoke them at a high heat so pretty much like a grill. The sauce is amazing so I can’t wait for the chicken

    Immediately saved this recipe! Sooo good! Bought some boneless breasts to cook on the grill and couldn’t remember how long to cook them
    and wanted to make homemade bbq sauce with what I had in my pantry. This recipe looked perfect and so happy to have found it! I only had the hour to marinate and it was plenty! If it was that good after an hour, overnight will be amazing for next time. I had not heard of the nonstick foil before, so had to spray regular foil and using this on the grill not only kept it from completely burning, it still had the grill taste and clean up was easy! Definitely going to find that Reynolds foil, I think it will work better. Back to the chicken! Was not one bit dry, so juicy and the bbq sauce, omg is all I can say! Delish! This was quick easy and could be made from ingredients I already had in my pantry. I cooked one side 11 minutes on the grill, and I think 10 would have been perfect for my charcoal grill. Thank you so much for this recipe! Love when I can add a quick, fresh and homemade dinner to my arsenal. Also, hope not too many typos, can’t see what I am typing!



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