Grilled or Broiled Rosemary Chicken

Total Time
6hrs 45mins
Prep 6 hrs
Cook 45 mins

Adapted from "Festive Entertaining." Different from the other versions on Zaar as there is no sugar in this version. Plan ahead - prep time includes letting the chicken marinate in the fridge for at least 6 hours. If using skinless boneless chicken breasts, then cook them about 7-9 minutes per side or until no longer pink but still juicy.

Ingredients Nutrition


  1. Mix together the garlic, oil, mustard and lemon juice in a blender and porcess until smooth.
  2. Add rosemary and pepper.
  3. Brush over chicken pieces, cover, and chill 6 hours or overnight; discard any excess marinade.
  4. Prepare grill by brushing grates lightly with oil andheating to medium heat.
  5. Grill chicken 12 minutes (meaty sides upward), flip over and cook another 20-25 minutes or until fully cooked.
  6. Or, if broiling, preheat broiler to the broil setting and place chicken on an oiled broiling pan.
  7. Broil about 7 inches from the heat source for about 25 minutes, flip over and broil another 20 minutes or until fully cooked.


Most Helpful

This was divine!! I used breast meat only and used my indoor grill pan. Went great over my salad greens for lunch this week! Can't wait to make more..!!

diest November 16, 2005

Just finished dinner and this fantastic chicken (on the bbq) received rave reviews. I used skinless, boneless breasts and fresh rosemary. Served with highly seasoned roasted red potatoes and a chopped brussel sprout dish made with Marsala wine and a bit of cream. WOW! The chicken was the hit of the meal, though, as it was perfectly grilled, incredibly flavorful, and simply fantastic. I am not normally a mustard lover and was a little hesitant when I tasted the marinade, but the mustard flavor blended beautifully. Thanks so much, Heather, for a simple and elegant way to prepare chicken!

CobraLimes March 19, 2005

This was full of flavor, but while fresh rosemary goes well with adults, our kids prefer parsley so we did both and grilled them altogether. Rosemary is stronger than parsley and both taste good on chicken as they do on meat, but again, that is subject to taste. We enjoyed this recipe a lot. Thanks Heather !

Polar Bear August 10, 2004

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