Barbecued Lemon and Rosemary Chicken

    8 hours 30 min

    This barbecued chicken dish is one of the simplest. It takes the traditional combination of lemon and rosemary, to create a delicious piece of meat. Serve with rice, pasta salad or barbecued corn on the cob.

    126 people made this

    Makes: 4 

    • 125ml lemon juice
    • 2 tablespoons olive oil
    • 2 tablespoons dried rosemary or fresh rosemary to taste
    • 4 skinless, boneless chicken breast fillets
    • 1 lemon, sliced

    Prep:15min  ›  Cook:15min  ›  Extra time:8hr marinating  ›  Ready in:8hr30min 

    1. In a large resealable plastic bag, mix the lemon juice, olive oil and rosemary. Place the chicken and lemon slices in the bag. Seal and shake to coat. Marinate in the refrigerator 8 hours or overnight.
    2. Preheat the barbecue for high heat.
    3. Lightly oil the cooking grate. Discard marinade and barbecue chicken 8 minutes per side or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's barbecued. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavour!

    Alternative cooking methods

    You can also cook the chicken in a frying pan or under the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:

    Reviews in English (87)


    Wow! My husband who was getting sick of chicken on the grill absolutely loved this. I cut the chicken into chunks for kabobs and let it mariate all day. In addition to 1/2 c. lemon juice I used the juice of one whole lemon and lemon zest. I also cut the rosemary down to 1/2 tablespoon and then added FRESH rosemary. I also added some minced garlic, dijon mustard, and worcestershire. This is a definite keeper!  -  08 Jun 2009  (Review from Allrecipes US | Canada)


    I cooked the chicken on my newest gadget (a George Foreman grill), and it only took 9 minutes! I only had four hours to marinade the chicken (not overnight). But, it turned out great. My husband thought the chicken was moist and delicious (he even commented on how moist the leftovers were the next day). My eleven month old daughter also gave it two thumbs up. Thanks Barbara for this quick and tasty recipe.  -  29 Nov 2002  (Review from Allrecipes US | Canada)


    Great recipe!! Be sure to "mash" your rosemary leaves to cause them to release their aromatics. I use the stems to stick into the meat and this also release flavor.  -  22 Jun 2000  (Review from Allrecipes US | Canada)