About this recipe: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.
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
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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.
Preheat the barbecue for high heat.
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.