Go Back
Print

Grilled Lemon Rosemary Chicken Breasts

A simple marinade with garlic, lemon, fresh rosemary, honey and grainy mustard coats bone-in, skin-on chicken breasts making them ready for the grill. Lemon halves are also grilled and the smoky lemon juice is squeezed over the grilled chicken.

Servings 4

Ingredients

  • 2 double bone-in skin on chicken breasts (or 4 chicken breasts halves)
  • ¼ cup olive oil
  • 4 garlic cloves, crushed
  • 1 lemon, zested
  • ⅓ cup freshly squeezed lemon juice
  • 2 tablespoons chopped fresh rosemary, plus more sprigs for garnish
  • 2 tablespoons liquid honey
  • 2 tablespoons whole grain (grainy) Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 additional lemons, halved and coated with 1 teaspoon olive oil

Instructions

  1. In a shallow baking dish combine the marinade ingredients: olive oil, garlic, lemon zest, lemon juice, 2 tablespoons Rosemary, honey, Dijon mustard, salt and pepper. Add chicken breasts and toss to coat all sides. Cover and refrigerate for at least for 6 - 8 hours or overnight.

  2. Slice the 2 additional lemons in half and brush the exposed parts with olive oil, set aside.

  3. Preheat the BBQ grill to medium-high. Place the chicken pieces skin side down (reserving the excess marinade and the lemon halves) over the direct heat on the grill and grill until the skin is just crisped, about 5 minutes per side.

  4. Turn off half of the burners and reduce the heat to medium on the remaining burners. Turn the chicken to skin side up and move it to the cooler zone of the grill where no burners are on. Close the lid and cook the chicken slowly over indirect heat, while brushing occasionally with the remaining marinade. (At the end of cooking discard the remaining marinade). 

  5. About half-way through the cooking time, place the lemon halves cut side down on the lit side of the grill. Grill the lemons (without squeezing) until they are completely charred and caramelized. 

  6. Continue cooking the chicken over the indirect heat until a thermometer inserted in the thickest part of the breast meat reads 165 degrees F. The chicken is fully cooked when no pink juices run and is springy when pressed. Actual grilling time will depend on the size of the breasts and the temperature which the grill retains.

  7. Remove the chicken breasts and lemons to a platter and tent with foil. Let rest for 5 minutes. Just before serving squeeze the juice from the grilled lemons on the chicken pieces and garnish with additional Rosemary sprigs.