• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
    • Breakfast
    • Appetizers & Drinks
    • Breads & Sandwiches
    • Salads & Sides
    • Soups & Chilis
    • Pasta & Pizza
    • Chicken & Turkey
    • Meat & Fish
    • Desserts
    • All Posts
  • Travel Guides
  • Menus & Parties
  • About

The California Table

California Cuisine with a Coastal Vibe

May 29, 2013 By Lisa Dearen 6 Comments

Grilled Rosemary Chicken

Grilled Rosemary Chicken

Grilling for three days in a row over Memorial Day weekend has me dreaming of chicken. Grilled rosemary chicken, that is. Combine fresh chopped rosemary, tangy lemon juice, a few spices and a dash of brown sugar, and you’ve got yourself a marinade that will lure your friends and family to the grill with the sweet smell of rosemary.

Let’s Grill!

For the past few years I’ve shied away from boneless, skinless chicken breasts. They’re pricey, they’re considered to be less flavorful than bone-on, skin-on breasts, and the foodie world in general disdains them. But last week, when I spied them at Trader Joe’s, I remembered why I, for one, like them. Despite the price, they’re convenient and they grill up fast. So weighing those pros and cons, I returned to this marinade, which could bring flavor to anything.

Grilled Rosemary Chicken

Especially something as easy-breezy as boneless, skinless chicken breasts. This recipe, inspired by a recipe from the memoir The Language of Baklava, will quickly become a family favorite.

xoxolisa

Grilled Rosemary Chicken

Created by Lisa Dearen on August 7, 2016

Grilled rosemary chicken is both flavorful and aromatic, and will make your backyard smell like the Mediterranean. With lemon, garlic and a hint of brown sugar, this will become your go-to marinade. This was inspired by a recipe from “The Language of Baklava.”

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 1h
  • Category: Chicken & Turkey

Ingredients

  • ¼ cup olive oil
  • 3 tablespoons freshly squeezed lemon juice, one large lemon
  • 3 -4 cloves garlic, chopped
  • 4 sprigs rosemary, chopped
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • pinch salt & freshly ground pepper
  • 4 boneless, skinless chicken breasts

Instructions

  1. Whisk together everything except the chicken in a large bowl.
  2. Place the chicken in a large zip-lock plastic bag and pour the marinade over the chicken. Seal the bag, and marinate in the refrigerator for a few hours or overnight.
  3. Before grilling, remove the chicken from the bag and discard the marinade. Grill or broil as desired.
Source: Lisa Dearen at The California Table
  • Print


Disclosure: This post contains affiliate links meaning I may receive compensation if you use those links. Thank you for supporting The California Table.

Filed Under: Chicken & Turkey

Reader Interactions

Comments

  1. Lizthechef says

    May 29, 2013 at 10:18 AM

    Great idea to use the boneless breasts – I’m sure they grill faster and more evenly – I have had disasters trying to cook other cuts.

    Reply
    • Lisa Dearen says

      May 29, 2013 at 12:24 PM

      Liz – I always feel you can’t go wrong with skinless, boneless chicken breasts but with skin-on I usually have to monkey around with the timing, especially with my oven.

      Reply
  2. Lea Ann (Cooking On The Ranch) says

    May 29, 2013 at 3:33 PM

    I had to chuckle about the foodie world disdaining chicken breasts. I have to admit, I’m one of those disdainers. Just so hard to get them cooked tender and flavorful. BUT, with this overnight marinade, I must give this one a try. Thanks for the recipe. Pinned.

    Reply
    • Lisa Dearen says

      May 30, 2013 at 10:28 AM

      Thanks for the pin! Hope you like the recipe, it’s one of our favorites.

      Reply

Trackbacks

  1. Fourth of July Menu - Whisk & Cleaver says:
    July 4, 2015 at 1:50 PM

    […] Depending on your preference, grill up a cowboy steak or some rosemary chicken. […]

    Reply
  2. Labor Day Weekend Menu - The California Table says:
    June 1, 2022 at 4:34 PM

    […] Rosemary Garlic Grilled Chicken With my go-to chicken marinade everything’s coming up roses, er, rosemary. Get your grill on with this fool-proof recipe. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Lisa

Let’s Connect

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Search

California Favorites

”RECIPES ”RECIPES

Footer

Sweet Treats

Stay Connected

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Let’s Grill

Copyright © 2010 –2023 Lisa Dearen All Rights Reserved · Brunch Pro Theme On Genesis Framework