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I typically try to cook a super clean and healthy meal on Monday nights and chicken seems to be one of my most favorite protein choices. Grilled chicken can be tough, but this recipe is super moist and delicious. Even my 16 year old son who is not a huge chicken fan said “Wow, Mom, what did you do to this chicken? It is so good!” Major win for me!!

I marinated the chicken for over 4 hours in a combo of fresh lemon and lime juice, olive oil, garlic salt, pepper and rosemary. The marinade gives the chicken a wonderful flavor but also helps make it tender.

Start with a hot grill, but turn it down to medium before placing the chicken breasts onto the hot grate. You want the chicken to cook slowly and evenly. My husband is a huge help in the grilling department. He has more patience then me too, so he is willing to let them cook slower!


6 Organic, boneless, skinless chicken breasts

1/2 cup olive oil

the juice from 2 lemons and 2 limes, freshly squeezed

1 tbsp. garlic salt

1 tsp. sea salt

1 tsp. pepper

2 tbsp fresh or dried rosemary

Place the chicken in a large dish or bowl. Pour the olive oil, juice from lemon and lime and salt, pepper and rosemary on top of the chicken. Mix well and marinate in the refrigerator for at least 2 hours, but up to 6 hours.

Turn on the grill and heat the grill to high heat. Right before putting the chicken on the grill, reduce all burners to medium heat. Let the chicken cook for 5-7 minutes before turning, then cook for another 5-7 minutes on the other side. Continue to flip every few minutes for even cooking and remove after about 20 minutes of total cooking time, and when chicken is not longer pink in the center. Serve with grilled veggies, salad or your favorite side dish!