This is a simple and excellent potluck cake. has many purposes.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 23 mins |
| Servings: | 6 |
Ingredients
- ½ cup butter
- ½ cup fresh rosemary
- 3 cloves garlic
- 1 lemon, zested
- ¼ cup fresh lemon juice
- 6 (6 ounce) skinless, boneless chicken breast halves
- salt and pepper to taste
Instructions
- In a food processor, blend butter, rosemary, garlic, lemon zest, and lemon juice together. Pour 1/3 of the blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
- Lightly season chicken breasts with salt and pepper. Rub chicken breasts with marinade. Place chicken breasts on a platter, cover, and refrigerate for 3 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Transfer half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
- Cook chicken breasts on hot grill, basting with rosemary and lemon basting mixture, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts from the grill, and top with remaining rosemary and lemon mixture.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 40 g |
| Saturated Fat | 10 g |
| Sodium | 221 mg |
| Sugars | 0 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I like this a lot. I used butter. The lemon flavor was strong, so I may try just using the fresh lemon and reducing the amount of juice (the lemon I used was very large and juicy). My dinner guests were a fan!
I’m a Chef at Corning in Wilmington NC. I followed the exact recipe for catering and they loved it. Thanks for everything. !!
Fantastic
Fantastic marinade for grilled chicken. Followed recipe exactly and it was delish. Will use again when we grill out!
Everyone really enjoyed this recipe, the chicken came out really moist! I saved a little bit of the mixture, shaped it into a ball, put it in the fridge, and made a butter ball to top the chicken for plating.. a little “extra” but it was well liked. I definitely recommend this recipe!
Excellent. I replaced butter with olive oil and taste is awesome.
Made this for mother’s day dinner. Great flavor and super easy to make. Definitely going to keep this one for a long time!
Chicken looked like it had been in brine. Used olive oil per reviews. Won’t make again. Too many other options kids like better.
First of all, I had to chuckle at everyone saying that they can’t understand how butter would marinate the chicken and they used olive oil instead; both are oils, and it’s not the oil that makes it marinate – it’s the acid in the lemon juice! I’ve tried the recipe with both butter and with olive oil, and they’re both good. The butter tastes much better when it’s added after cooking, though! I used my Braun stick blended to pulverize and blend everything, and it worked great. This is an easy and yummy recipe for the grill.
I think this recipe would be fantastic on shrimp or fish. It was good with chicken, but the lemon was a little strong,-and i only had time to let it marinade for 1hour. I reduced the butter to two Tablespoons and I had trouble with the butter solidifying, so next time I would just use oil or replace it with water. I ended up baking it covered at 375 until reached an enteral temperature of 175. The chicken was really moist and tender this way.
We thought this was a good recipe. I followed other reviewers advice, and used 1/4 C olive oil instead of the butter called for. I also added about 1/4 C plain yogurt to the marinade. I marinated chicken tenders about 6 hours. The only change I would make is to increase the garlic. Again, following others suggestions, we also grilled thickly sliced potatoes, brushing them with the extra marinade, too. They were an excellent addition to the meal.
Very tasty , reduced salt by half. Made full recipe for my wife and I. Enjoyed it that evening and used it as part of a salad and as main meat filling for chicken taco’s a couple nights later. Excellent !!
I used 1/2 butter, 1/2 olive oil. I marinated overnight and then cooked on the foreman grill. I tasted without extra sauce and then spread some over the chicken and tried it. Definitely delicious with extra. The lemon flavor cooks out so you definitely want to put more on at end so you can enjoy the hint of lemon. This sauce/marinade would be great on pork too.
Delicious! Great balance of lemon and rosemary. Like others, I swapped the butter for olive oil. Can’t wait to make again.
I wasn’t sure what to expect from this marinade as it didn’t seem like a marinade, but it was awesome!! Nice and juicy. I didn’t change a thing… made it as written. What an awesome summer dish!
Awesome.. used olive oil in place of butter like alot of others… just delish!!
Soak in a brine over nite
It was really good and easy to prepare. I was concerned about the amount of Rosemary and cut it down to 1/3 cup but shouldn’t have been worried. Next time I will use the full 1/2 cup. The one change I made after reading other reviews was I used 1/4 cup butter and 1/4 cup olive oil. This is a keeper!!
I wish I had read the reviews before I attempted this recipe. My experience was like others in that the butter did not “pour” like a marinade. And I used a mixer instead of a food processor because I don’t think we could ever get the processor cleaned! Refrigerating the mixture after spreading over the chicken didn’t allow for marinading either, so the chicken had no flavor to it after I grilled it.
No changes it was awesome with wild rice I will make it again and will take a picture next time
Love this!!!