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Grilled Tuscan Chicken with Rosemary and Lemon


Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
  • 1/4 cup olive oil
  • 2 garlic cloves
  • Salt and pepper
  • 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
  • 1/4 cup fresh lemon juice


  1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.

  2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.

  3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Cook's Notes

For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

Reviews Add a comment

  • Brenda May
    5 JUL, 2013
    I love Rosemary Chicken. Thanks for posting! I will be adding it to my sunday supper rotation.
  • lym04
    4 JAN, 2013
    The chicken was good, but not great. Definitely juicy, but not enough flavor.
  • LynnATL
    20 DEC, 2012
    So easy and so flavorful. Made for a weeknight dinner; marinaded chicken thighs for 45 minutes as I prepped other items for dinner. Grilled for 23 minutes. Perfection and rave reviews. Delicious the next day for lunch as well! I had fresh thyme on-hand, so I used that...
  • MS11455250
    22 AUG, 2012
    I just made this and it's really great!!
  • WashingtonAve
    16 AUG, 2011
    Great taste with really simple ingredients that I had in house! - prepped on weekend, marinated overnight, quick and easy Monday supper. Used the dried rosemary, worked great. Would cut peppers larger - many fell through the grill. Definitely will become a regular meal!
  • TheKingOfDomisticArts
    22 JUL, 2011
    This chicken is very good. It had a lot of flavor and it was moist.
  • LaNieves
    7 AUG, 2009
    Perfect for a cook-out! thanks..
  • passionatemom
    12 AUG, 2008
    I agree with the last comment. Don't start the grill if you plan on marinating the chicken overnight,
  • jicross
    30 JUL, 2008
    This is one of the best chicken recipes I've tasted. I've made it a few times and modified it a bit. I use boneless skinless chicken thighs which turn out moist and juicy and flavourful with this marinade. Also, I steep a bit of lemon zest with the rosemary to bring out the lemony flavour and mix bit of reserved marinade with the lemon juice for basting. Served with grilled veggie brochettes this makes a wonderful summer meal.
  • dmcaleese
    14 JUL, 2008
    I used this marinade for two turkey london broiils and it was terrific! I also questioned adding water to oil, but it all worked out. I got rave reviews.