This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.

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  • Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.

  • Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.

  • Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

Nutrition Facts

331 calories; 17.6 g total fat; 140 mg cholesterol; 221 mg sodium. 2 g carbohydrates; 39.7 g protein; Full Nutrition

Reviews (195)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2014
Simple and delicous! Lemon and rosemary pair well together and this was no exception. Like just about everyone else I used olive oil (about 1/4 cup) instead of butter. Not only because it's healthier but because in terms of marinades it just tenderizes the chicken a lot better. I love fresh rosemary and fresh lemon along with the garlic and I also added just a bit of dijon mustard to the mix. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 6 hours turning it a few times during marinating. Wow - what tender juicy chicken that was full of wonderful lemony herbed flavor! This is a definite keeper. Read More
(235)

Most helpful critical review

Rating: 3 stars
06/10/2011
Flavors are good but needs too much tweaking to give more stars. Butter does not make a marinade it makes a flavored butter. I melted it to blend but it hardens upon being placed on the cold chicken. Next time I will use olive oil and maybe just a little butter for that flavor. Also for the same reason grilling doesn't work well with the butter. However it can be roasted in a very small pan so the chicken is packed tightly so the butter can melt but can't run very far from the chicken. But flavor is good. Read More
(27)
271 Ratings
  • 5 star values: 165
  • 4 star values: 75
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 8
Rating: 5 stars
02/21/2014
Simple and delicous! Lemon and rosemary pair well together and this was no exception. Like just about everyone else I used olive oil (about 1/4 cup) instead of butter. Not only because it's healthier but because in terms of marinades it just tenderizes the chicken a lot better. I love fresh rosemary and fresh lemon along with the garlic and I also added just a bit of dijon mustard to the mix. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 6 hours turning it a few times during marinating. Wow - what tender juicy chicken that was full of wonderful lemony herbed flavor! This is a definite keeper. Read More
(235)
Rating: 5 stars
02/21/2014
Simple and delicous! Lemon and rosemary pair well together and this was no exception. Like just about everyone else I used olive oil (about 1/4 cup) instead of butter. Not only because it's healthier but because in terms of marinades it just tenderizes the chicken a lot better. I love fresh rosemary and fresh lemon along with the garlic and I also added just a bit of dijon mustard to the mix. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 6 hours turning it a few times during marinating. Wow - what tender juicy chicken that was full of wonderful lemony herbed flavor! This is a definite keeper. Read More
(235)
Rating: 5 stars
08/09/2006
Instead of butter I used extra virgin olive oil and threw everything in a plastic bag. I also pounded my chicken breasts very thin. I served platter style with some fresh rosemary and grilled lemon slices. Presentation was gorgeous. Read More
(125)
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Rating: 5 stars
06/24/2008
Delicious marinade!!! I used olive oil rather than the butter (much healthier) and then grilled this on my George Foreman and it turned out perfect very moist and flavorful! Read More
(70)
Rating: 5 stars
02/06/2008
I changed it up a bit but it was still a hit!! I doubled the lemon juice and substituted the butter with olive oil. I also didn't have fresh rosmary so I used a TBS of dried. Marinated it for 5 hours and baked it. It came out really tender and moist. Definately cooking this again. Read More
(34)
Rating: 5 stars
08/15/2007
I've made this twice--I was asked for the recipe. It was SO good. Definitely recommend--used olive oil instead of butter. Read More
(30)
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Rating: 3 stars
06/10/2011
Flavors are good but needs too much tweaking to give more stars. Butter does not make a marinade it makes a flavored butter. I melted it to blend but it hardens upon being placed on the cold chicken. Next time I will use olive oil and maybe just a little butter for that flavor. Also for the same reason grilling doesn't work well with the butter. However it can be roasted in a very small pan so the chicken is packed tightly so the butter can melt but can't run very far from the chicken. But flavor is good. Read More
(27)
Rating: 5 stars
10/11/2007
This was sensational!! Delicious chicken recipe that received rave reviews from my family! Although I did tweak it a bit. I found the marinade to be a bit bland and the lemon to be very overpowering so i added some salt and a little steak seasoning. I also used half butter and half EVOO as suggested by other reviews. I wanted to cut down the marination time so I sealed the chicken and all of the marinade into a vacuum-sealed bag for one hour. I didn't feel it needed the basting and it turned out fantastically! This was a great recipe and will make it again in the future Thanks! P.S. If you add salt to the marinade only pepper the chicken breasts for it may be too salty.:) Read More
(24)
Rating: 5 stars
12/22/2010
I too used olive oil instead of butter. Used fresh rosemary from my garden and 4 cloves of garlic. This was really good! Grilled in my grill pan on the stove. Easy simply yummy flavors. For the review before me you always want to take your rosemary off the stem. Maybe you just used too much. It can be overpowering. To ANGELLACHELLE will be using again. Thanks so much! Read More
(19)
Rating: 5 stars
06/01/2010
Wow this was good! the only change I made was to use Olive Oil instead of butter. I have fresh rosemary and used a suggestion to put some sprigs on the coals. 4 min each side and they were done tender juicy and so tasty! Now I have a great recipe to use my fresh rosemary and meyer lemons! I also had some red potatoes so sliced them about 1/4th inch and brushed with the marinade laid 'em on the grill and they took 4 min each side... YUM! Thank you for this marinade for boneless skinless chicken breasts!!! Read More
(19)