{"id":909,"date":"2017-08-31T07:00:12","date_gmt":"2017-08-31T07:00:12","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=909"},"modified":"2021-04-25T19:40:31","modified_gmt":"2021-04-25T19:40:31","slug":"grilled-lemon-rosemary-chicken-breasts","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/grilled-lemon-rosemary-chicken-breasts\/","title":{"rendered":"Grilled Lemon Rosemary Chicken Breasts"},"content":{"rendered":"

It\u2019s been a hot summer and the last thing anyone wants to do is turn on the oven. Take your food outside, gather around the grill, and enjoy this succulent grilled chicken bursting with lemon and rosemary.<\/p>\n

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A simple marinade featuring garlic, lemon, fresh rosemary, honey, and grainy mustard enhances bone-in skin-on chicken breasts.\u00a0To boost the chicken with even more lemon flavour, lemon halves are grilled until charred and caramelized and the juice is squeezed over the cooked chicken. The result is chicken with a unique smoky and citrusy\u00a0flavour. Every bite will be better than the last one!<\/p>\n

I\u2019ve been using this faithful marinade recipe for years, and recently tweaked it to include the grilled lemons. The addition of grilled lemon juice really takes the golden-brown grilled chicken over the top. I love lemons and I use them in as many sweet and savoury recipes as I can!<\/p>\n

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What type of chicken is best for this recipe<\/h2>\n

For this recipe, I\u2019ve used two free-range, bone-in skin-on double chicken breasts. I get double breasts from my local butcher and each double breast is equivalent to 2 split chicken breast halves. You can use 4 split chicken breast halves if you can\u2019t source the double ones and it will work great too!<\/p>\n

The lemony marinade can also be used for other types of chicken. Try boneless chicken breasts, chicken legs or thighs, whole spatchcocked chicken or chicken wings too! They\u2019ll all be so tasty with this marinade. In case you didn\u2019t know, spatchcocked chicken is a whole butterflied chicken with the backbone removed. Just be sure to adjust the grilling method and times based on the type and size of the chicken pieces you use.<\/p>\n

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How to grill bone-in skin-on chicken breasts<\/h2>\n

Bone-in, skin-on chicken breasts require a low and slow cook time on the grill. Ideally, a gas grill is best so you can control the heat. The goal is to get the inside fully cooked without charring the skin.<\/p>\n

For best results, use the indirect heat cooking method provided in the recipe. Use a thermometer inserted in the thickest part of the breast to ensure the chicken is cooked to 165 degrees F. Also grill the lemon halves along with the chicken.<\/p>\n

Once the chicken is cooked, remove from grill, tent with foil and let rest for 5 minutes so the juices can re-distribute. After the rest time, squeeze the juice out of the grilled lemons overtop the chicken.<\/p>\n

Tips for making grilled chicken<\/h2>\n