Best 9 Grilled Chicken With Lemon Rosemary And Mustard Recipes

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Grilled chicken is a versatile dish that can be enjoyed in many different ways. One popular way to prepare grilled chicken is with a lemon rosemary and mustard marinade. This marinade infuses the chicken with a bright and flavorful citrus taste, while the rosemary and mustard add a savory and earthy depth of flavor. The result is a tender and juicy chicken that is perfect for a summer cookout or a weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED LEMON MUSTARD-RUBBED CHICKEN



Grilled Lemon Mustard-Rubbed Chicken image

Provided by Anne Burrell

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 18

1 cup Dijon mustard
2 tablespoons finely chopped fresh rosemary
1 teaspoon crushed red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
4 Meyer lemons, 2 zested and juiced and 2 halved
1 chicken, cut into 8 pieces
Kosher salt
Grilled Corn Salad, recipe follows
3 ears corn, shucked
2 Roma tomatoes, medium dice
1/2 cucumber, medium dice
1/2 cup crumbled Cotija cheese
1/2 red onion, finely chopped
1/2 cup fresh cilantro, roughly chopped
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Juice of one lime
Kosher salt

Steps:

  • Combine the mustard, rosemary, red pepper flakes, lemon juice and lemon zest in a small bowl. Add the olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
  • Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin-side down, and cook until the skin has started to brown and crisp, 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
  • Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin-side down for a total of 10 to 12 minutes, then turn it over and cook it until an instant-read thermometer registers 165 degrees F, another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken, up to 5 minutes before the end of cooking.
  • When the chicken is nearly done, place the lemon halves on the grill cut-side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
  • Remove the chicken from the heat. Serve with the grilled lemon for extra lemony goodness and the Grilled Corn Salad.
  • Heat a grill or grill pan to medium-high. Grill the corn on all sides until grill marks appear, about 10 minutes. Remove from the heat and allow to cool until manageable. Slice the kernels off the cob and add to a medium bowl. Add the tomatoes, cucumber, cotija and red onion. Stir gently until just combined. Add the cilantro, olive oil, red wine vinegar and lime juice. Stir to combine. Taste and season with salt as needed.

GRILLED LEMON AND ROSEMARY CHICKEN



Grilled Lemon and Rosemary Chicken image

Categories     Chicken     Citrus     Poultry     Low Carb     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

4 large skinless boneless chicken breast halves
3/4 cup bottled Italian-style dressing
1 1/2 tablespoons chopped fresh rosemary
1 lemon, cut crosswise into 1/8-inch-thick rounds

Steps:

  • Prepare barbecue (medium-high heat). Place chicken between sheets of plastic wrap and pound on work surface to thickness of 1/4 to 1/2 inch. Place chicken in glass baking dish. Pour 1/2 cup dressing over chicken. Sprinkle with rosemary; turn to coat. Let marinate at least 10 minutes and up to 2 hours.
  • Remove chicken from marinade and place on grill rack. Dip lemon rounds into remaining 1/4 cup dressing and place on edge of rack. Grill chicken until cooked through and grill lemon until slightly charred, turning occasionally, about 5 minutes total. Transfer chicken to plates. Top with lemon rounds and serve.

ROSEMARY-LEMON GRILLED CHICKEN



Rosemary-Lemon Grilled Chicken image

Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. -Debbie Carter, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 medium lemon
1/3 cup butter, cubed
4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 324 calories, Fat 19g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

GRILLED LEMON-ROSEMARY CHICKEN



Grilled Lemon-Rosemary Chicken image

Broiled or grilled, this simple chicken recipe has been a favorite for years. Try it with your favorite herbs. -Rebecca Sodergren, Centerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup lemon juice
3 tablespoons honey
2 teaspoons canola oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

ROSEMARY LEMON GRILLED CHICKEN



Rosemary Lemon Grilled Chicken image

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.

Provided by ANGELLACHELLE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h23m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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 : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g

GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD



Grilled Chicken With Lemon, Rosemary, and Mustard image

Easy to prepare and very flavorful. The lemon, rosemary and mustard combine beautifully...none of the flavors dominate. Adapted from Bon Appetit, July 2003.

Provided by swissms

Categories     Chicken Breast

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 9

8 large boneless skinless chicken breast halves
1/4 cup fresh lemon juice
4 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/4 cup butter (original recipe calls for 1/2 cup unsalted butter)
1 1/2 tablespoons finely chopped fresh rosemary (can substitute 1 t. dried)
2 large garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard

Steps:

  • In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
  • Chill at least 2 hours and up to 4 hours, turning occasionally.
  • Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
  • Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
  • Transfer chicken to platter and serve.

Nutrition Facts : Calories 198.8, Fat 9.3, SaturatedFat 4.4, Cholesterol 90.8, Sodium 315.7, Carbohydrate 2.2, Fiber 0.6, Sugar 0.5, Protein 25.8

GRILLED CHICKEN WITH DIJON AND MEYER LEMON



Grilled Chicken with Dijon and Meyer Lemon image

Provided by Anne Burrell

Time 2h35m

Yield 4 servings

Number Of Ingredients 7

4 Meyer lemons, 2 zested and juiced and 2 halved
1 cup Dijon mustard
2 tablespoons finely chopped rosemary leaves
1 teaspoon crushed red pepper flakes
2 (3-pound) chickens, backbone removed and split in 1/2
Extra-virgin olive oil
Kosher salt

Steps:

  • Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
  • Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin side down, and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
  • Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
  • When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
  • Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.

LEMON-ROSEMARY GRILLED CHICKEN



Lemon-Rosemary Grilled Chicken image

Make and share this Lemon-Rosemary Grilled Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons chopped fresh rosemary
2 cloves garlic, minced
2 split broiling chicken halves
2 tablespoons honey
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • In a small bowl, combine lemon juice, oil, rosemary, and garlic.
  • Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
  • Remove wing tips from split broilers; trim off excess fat and excess skin.
  • Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
  • Place chicken in dish with marinade, turning to coat.
  • Cover and let stand at room temperature for 30 minutes.
  • Remove chicken from marinade; drain, reserving marinade.
  • Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
  • Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.
  • Turn chicken over; cook for 10-15 minutes more or until golden brown.
  • Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.
  • Season to taste with salt and pepper.
  • Cut into serving size pieces and serve.

Tips:

  • Choose high-quality chicken breasts or thighs for best results.
  • Marinate the chicken for at least 30 minutes, or up to overnight, to infuse it with flavor.
  • Preheat your grill to medium-high heat before cooking the chicken.
  • Cook the chicken over direct heat for 5-7 minutes per side, or until it is cooked through.
  • Let the chicken rest for a few minutes before serving.

Conclusion:

Grilled chicken with lemon, rosemary, and mustard is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be cooked on a grill, stovetop, or in the oven. The chicken is marinated in a mixture of lemon juice, rosemary, garlic, and mustard, which gives it a tangy and savory flavor. The chicken is then grilled until it is cooked through and juicy. Serve the chicken with your favorite sides, such as rice, roasted vegetables, or salad.

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