Skip to main content
Shop Menu

Lemon Rosemary Grilled Chicken


  • finely grated zest from 1 medium or large lemon 
  • 1 ½ tablespoon finely chopped fresh rosemary divided (The Villages Grown) 
  • 1 teaspoon garlic salt 
  • 1 teaspoon freshly ground black pepper 
  • 3 tablespoons extra virgin olive oil divided 
  • 1 tablespoon fresh lemon juice 
  • ¼ teaspoon crush red pepper 
  • 4 skinless boneless chicken breasts trimmed 
  • lemon halves optional 


  1. Heat grill to medium-high then clean and oil grates. 
  1. While grill is heating, make the rub and finishing sauce. For the rub, combine lemon zest, 1 tablespoon of the chopped rosemary, garlic salt, crushed red pepper, black ground pepper and 1 tablespoon of the olive oil in a small bowl. Stir well. Remove approximately half of the rub mixture and set aside. 
  1. Rub the chicken breasts on all sides with the rub mixture. Cover with plastic wrap and allow to sit for 10-30 minutes. 
  1. For the finishing sauce, add 1 tablespoon fresh lemon juice, ½ tablespoon chopped rosemary and 2 tablespoons of olive oil to the remaining rub. Stir to combine and set aside. 
  1. Add chicken breasts to preheated, oiled grill and allow to cook for about 4 minutes or until light golden brown. Grill marks are fine, but don’t allow the breasts to get dark char marks. This will create a leathery tough exterior. See Café Tips above in post. 
  1. Flip chicken to opposite side and grill for another 4-6 minutes until chicken reaches an internal temperature of 155˚F. 
  1. Remove chicken from the grill to a serving platter. Immediately, drizzle with the finishing sauce and tent with foil for 5 minutes. Serve and enjoy. (Chicken will continue to cook for a few minutes after being removed from the grill to reach recommended temp of 160˚F. – see Tips above.) 
  1. If grilling lemon halves, brush them lightly with olive oil and grill until golden brown with grill marks. Serve with chicken for garnish.