Grilled Tuscan Chicken

This is a basic, go-to grilled chicken recipe. It’s quick and easy…you do all of the prep ahead of time. You can serve the chicken as it is off the grill, diced up in a quesadilla, or sliced over a salad.

Yield Serves 4


  • 4 boneless chicken breast halves, skin on*
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • 2 T. fresh rosemary, chopped
  • Olive oil
  • Freshly squeezed juice of 1 lemon

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Rub the chicken pieces with olive oil. Mix together the salt, pepper, red pepper flakes, garlic and rosemary. Rub mixture onto both sides of the chicken pieces.

Place the chicken in a baking dish, cover and refrigerate for 1-2 hours or overnight. Remove the chicken from the refrigerator and allow to come to room temperature for 30 minutes before grilling.

Grill the chicken on a well-oiled grill over medium-high heat until cooked through but still juicy. Mix lemon juice with a teaspoon of olive oil and drizzle over grilled chicken before serving.

*Substitute boneless thighs, if you prefer.