Zesty, juicy and so delicious, you're going to love this Lemon Rosemary Chicken recipe! It's easy to make and features THE BEST chicken marinade, made with lemon zest and juice, rosemary, basil and garlic!
In a large bowl, or zipper bag, combine the lemon juice, lemon zest, olive oil, crushed garlic, steak seasoning, fresh basil and rosemary.
Add the chicken breasts to the marinade and toss to coat.
Marinate the chicken.
For this recipe, you only need a quick marinade of 15-30 minutes for the lemon herb flavor to soak into the chicken.
Grill the chicken.
While the chicken is marinating, preheat a grill to medium-high heat.
Use tongs to remove the chicken from the marinade. Discard the extra marinade.
Place the chicken breasts on the grill and grill for 7-8 minutes, flip and grill for an additional 7-8 minutes, or until the internal temperature reaches 160°F.
Remove the chicken from the grill and let rest for 5-10 minutes before slicing the chicken. During this time, the chicken will come up at least 5-10 degrees, bringing it to a safe temperature of 165°F or above.
This chicken will stay good in the fridge for up to 3 days after it’s cooked. Feel free to make extra and slice or dice it up to toss on salads throughout the week!
You can also roast this chicken instead of grilling it. If roasting the chicken, I recommend either slicing it in half through the middle or pounding it to 1 inch thickness. This will allow the chicken to cook evenly from the inside to the outside. After the chicken has marinated, place it on a baking sheet and into a preheated 425°F oven for 15-20 minutes, or until the internal temperature reaches 165°F.
This recipe is naturally gluten-free and dairy-free. It’s also perfect for a whole30, keto or paleo diet!