Rosemary-Lemon Chicken Breasts

Say goodbye to dry grilled chicken – this simple marinade is guaranteed to become your go-to for grilling.


olive oil

2 Tbsp

lemon zest

2 tsp

fresh lemon juice

2 tsp

minced garlic

1 Tbsp


2 tsp, minced

fresh thyme

1 tsp, minced

white wine

1 Tbsp, dry variety

reduced sodium canned chicken broth

¼ cup(s)

uncooked boneless skinless chicken breast

1 pound(s), thin cutlets or tenderloins

olive oil cooking spray

1 spray(s)


  1. Combine oil, zest, juice, garlic, rosemary, thyme, wine and broth in a glass bowl or dish; add chicken and toss. Cover and refrigerate at least 6 hours or up to overnight.
  2. Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade and see note below to make optional glaze) and grill, flipping once, until internal temperature is 165°F, about 3 to 5 minutes per side.
  3. Serving Size: 3 oz chicken


To make optional glaze, combine remaining marinade with ½ cup chicken broth in a small saucepan. Heat on high and bring to a boil until reduced to a slightly thick sauce, about 5 minutes. Serve grilled chicken with glaze drizzled over top.