Recipe by Beth Warren

Lemon, Thyme, and Rosemary Grilled Chicken

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

Chicken is a healthier protein to focus on during barbecue season. It’s a great alternative to red meat. Eating grilled chicken cutlets is a simple way to get a quality protein that’s also juicy and absolutely delicious. One four-ounce chicken cutlet packs 35 grams of protein and it will surely leave you satisfied.   There are so many ways to ramp up the flavor. Make it easy to whip up a tasty dish by using one of the multiple premade spice blends available, or try an easy recipe like this one. It will fast become a family favorite.


Grilled Chicken

  • 4 chicken cutlets, trimmed of fat

  • juice of 2 lemons

  • 1 tablespoon lemon zest

  • 3 tablespoons Tuscanini Olive Oil

  • 2 tablespoons Haddar Dijon Mustard

  • 3 cloves garlic, chopped

  • 5 sprigs thyme, leaves removed, plus more for garnish

  • 2 sprigs rosemary, leaves removed, plus more for garnish

  • 1 teaspoon Tuscanini Sea Salt

  • 1/2 teaspoon black pepper

  • red pepper flakes, to taste (optional)

  • parsley, for garnish (optional)


Prepare the Lemon, Thyme, and Rosemary Grilled Chicken


Pound each cutlet between two pieces of wax paper (or you can simply purchase thin cutlets).


In a small bowl, whisk lemon juice, zest, olive oil, mustard, garlic, thyme, rosemary, salt, pepper, and optional red pepper flakes. Place cutlets in a ziplock bag and add marinade. Put bag into a bowl to prevent leakage and place in the refrigerator overnight or for at least four hours and up to 24 hours.


Preheat grill to medium-high (or you can use a high-quality grill pan). When hot, place chicken cutlets on grill. Cook about six minutes on one side and then flip.


Begin checking the internal temperature with a meat thermometer. When the temperature reaches 165 degrees Fahrenheit (74 degrees Celsius), remove cutlets and place on a foil-lined plate. (They will continue to cook for a bit after you take them off the grill.) Cover with foil for about two minutes.


Slice and serve with any pan juices. Garnish with more thyme, rosemary, and optional parsley.


Photography by Beth Warren

Lemon, Thyme, and Rosemary Grilled Chicken

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