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5 from 8 ratings

Wine Marinated Chicken with Lemon & Rosemary

This chicken breast marinated in white wine, lemon and rosemary then grilled on your outdoor grill.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 681
Author: Natalie


  • 2 chicken breasts about 6 ounces each (I get my chicken from ButcherBox, which I highly recommend)
  • zest of 2 lemons
  • 5 sprigs of rosemary 3 of them removed from the stem and the leaves finely chopped
  • 4 cloves of garlic smashed
  • 2 cups white wine I use sauvignon blanc
  • 6 tablespoons olive oil divided
  • salt and pepper


  • Make the marinade by combining the white wine, 3 tablespoons olive oil, lemon zest, 2 of the chopped stems of rosemary, 2 full rosemary sprigs, smashed garlic and the chicken. Marinated the chicken in a baking dish covered in saran wrap or gallon size ziploc bag. Marinate in the fridge for at least 2 hours, or up to 2 days.
  • In a small bowl, make the olive oil rosemary mixture by combining the remaining 3 tablespoons olive oil and the last stem of finely chopped rosemary. Set aside.
  • Preheat your grill over medium-high heat, and brush the grates with olive oil. Remove the chicken from the marinade and grill for minutes roughly 8 minutes per side, occasionally using a brush to baste the chicken with the wine marinade. Cook until the chicken is cooked thru and reaches an internal temperature of 165 degrees. During the last 1 minute of cooking brush both sides of the chicken with the rosemary olive oil mixture. Remove from heat and allow to rest for 3 minutes.
  • Serve warm along with desired sides. Leftovers will keep in an airtight container for 5 days.


Calories: 681 | Total Carbs: 7.3g | Protein: 39g | Fat: 47g | Fiber: 2g | Net Carbs: 5g