How do I keep grilled chicken breast from drying out?

Three keys: pound to even thickness, don't overcook (pull at 160°F — it will carry over to 165°F while resting), and let it rest for 5 minutes before cutting. Brining for 30 minutes in salted water also helps enormously.

Can I use bone-in chicken for this recipe?

Yes — bone-in, skin-on thighs or leg quarters are excellent. Increase the grilling time to about 25-30 minutes total, using indirect heat for part of the cook to avoid flare-ups.

How long should I marinate the chicken?

Minimum 30 minutes for flavour to penetrate, but 2-4 hours is ideal. Don't go longer than 8 hours — the lemon juice will start to break down the meat texture.

Can I make this in the oven?

Absolutely — roast at 425°F for 20-25 minutes. You won't get the char, but it will still be juicy and flavourful. A cast-iron skillet finish gives you a nice crust.

What sides go well with lemon rosemary chicken?

Grilled vegetables, a simple arugula salad, roasted potatoes, or couscous are all excellent companions. The lemon and herb flavours pair with nearly anything Mediterranean-inspired.

Grilled Lemon-Rosemary Chicken Breasts

Name: Grilled Lemon-Rosemary Chicken Breasts
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons olive oil; Juice and zest of 2 lemons; 3 sprigs fresh rosemary, leaves stripped and chopped; 4 cloves garlic, minced; 1 teaspoon Dijon mustard; ½ teaspoon red pepper flakes; Salt and freshly ground black pepper; Lemon halves, for grilling