Best Grilled Chicken Recipe with Rosemary Roasted Potatoes

This is the best grilled chicken recipe! It’s easy, moist and delicious. Uses fresh or frozen chicken breasts. Paired with rosemary roasted potatoes, it makes the perfect summertime meal.

best grilled chicken recipe

The Best Grilled Chicken Recipe

A few summers ago I read somewhere (don’t remember where) how to make delicious easy grilled chicken…finally. Grilling chicken for me was always a struggle. I either didn’t get it done enough, or I ended up burning it. Here’s an easy method that will give you beautiful grilled chicken every time.

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best grilled chicken tenders

Best Grilled Chicken Recipe

Easy grilled chicken recipe that uses fresh or frozen chicken breasts and has the easiest marinade ever, plus a perfect potatoe side dish.
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4.84 from 6 votes
Servings: 4 people
Prep Time 6 hours
Cook Time 1 hour
Total Time 7 hours

Ingredients

  • 1 40 oz. bag frozen chicken breasts fresh chicken breasts can be used also
  • 1 24 oz. container Ken's Steak House Honey Mustard Salad Dressing
  • 10 fresh basil leaves chopped
  • salt & pepper

Instructions

  • Partially thaw the bag of chicken. It doesn't have to be completely thawed.
  • Pour the jar of salad dressing into the bag of chicken. Add the chopped basil.
  • Seal and roll the bag until all the chicken is covered with dressing.
  • Place the bag in a 9 x 13 baking dish.
  • Refrigerate 4 to 6 hours.
  • Remove the baking pan from the refrigerator. Empty the contents of the bag into the pan.
  • Cover loosely with plastic wrap.
  • Microwave for 5 minutes.
  • Remove from microwave and turn chicken, making sure to move the pieces around and redistribute the dressing.
  • Microwave for 5 minutes more.
  • Place chicken on preheated grill. Add salt and pepper. Cook on medium heat for 6 to 7 minutes per side. Check to see if it’s done before removing from grill. Chicken should be white and the juices should be clear. (Cooking time will vary depending on the heat of your grill.)

Notes

If using fresh chicken breasts: Place the chicken breasts in an oblong baking dish. Pour the dressing over the chicken breasts. Turn them and move them around to evenly distribute the dressing. Top with basil. Cover and refrigerate 4 to 6 hours. Continue from step 6.
If using fresh chicken tenders, eliminate the microwave steps completely. 
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best grilled chicken on cutting board

This is the best grilled chicken recipe because it’s tender and full of flavor. The grill cooking time really depends on how done the chicken is when it comes out of the microwave. If it’s cooked all the way through, decrease your grill cooking time to 3 to 5 minutes per side. Grilled chicken is done when it’s no longer pink, and the juices run clear.

When I first started making grilled chicken using this method, I used Marzetti’s honey dijon dressing for the marinade. It’s impossible to find these days, so I switched to Ken’s Steak House…and it’s just as good. Sweet Italian or Ranch dressing can also be substituted. The most important thing is to marinate the chicken in the dressing for at least four hours…six hours is better.

best grilled chicken tenders

One last tip! Recently, I starting making this grilled chicken recipe with fresh chicken tenders. The marinating time is the same, but because the tenders are much smaller, there is no need to cook them in the microwave. They cook quickly on the grill, and without burning.

Grilled Chicken Side Dish Idea

Rosemary Potatoes: Fresh herbs are always fun to cook with and brighten the flavor of food. This is especially true when you cook with rosemary. Roasted potatoes are so simple and they are filled with flavor. It’s best to use fresh rosemary, but if you don’t have any, a good substitute is rosemary flavored olive oil. Any kind of potatoes can be used, just make sure to chop bigger potatoes into smaller chunks. I tend to get a little heavy-handed with the salt, because I think it adds great flavor. Definitely season to your own taste! The quick method to make these potatoes is included in the recipe card below. 

rosemary roasted potatoes in skillet

roasted potatoes in skillet

Rosemary Roasted Potatoes

A quick and easy side dish for any meal!
Rate this Recipe Print Recipe Pin Recipe
5 from 4 votes
Servings: 4 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 1/2 lbs fingerling or new potatoes
  • olive oil
  • salt and pepper
  • garlic powder (optional)
  • 3 fresh rosemary sprigs

Instructions

  • Preheat oven to 375 degrees F.
  • Cut potatoes into bite size pieces.
  • Place potatoes in an oven safe casserole or skillet.
  • Drizzle with olive oil until potatoes are covered. Toss well.
  • Add salt and pepper to taste. Add garlic powder if desired.
  • Arrange potatoes in one layer.
  • Top with 3 or 4 sprigs of fresh rosemary.
  • Bake 35 - 40 minutes uncovered until fork tender. Remove and shake potatoes halfway through cooking time.
  • Discard rosemary before serving.
Like this recipe?Follow me at @onsuttonplace

grilled chicken roasted potatoes on plate

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30 Comments

  1. I’ve never tried putting plastic wrap in a microwave. Does it hold up? Also, can you skip the microwave step altogether and cook them through on the grill instead? Or perhaps there’s a reason the microwave helps or holds the flavor of the honey mustard? Thank you!

    1. Ann Drake says:

      I don’t use plastic wrap…I always use Press n Seal. It has always held up well. You can skip the microwave step if you want to…but perhaps marinate the chicken in the honey mustard a bit longer. Enjoy!

  2. 5 stars
    Dear Ann, the recipe looks fantastic and I will be making it. But today I am writing you to again thank you for keeping me inspired about raising herbs. Last year I did a strawberry pot of mixed herbs. In the fall I sort of emptied it. It sat outside (wrapped) all winter. As I got ready to use it again I discovered that the mint had not only survived but has taken over all the pot. (Actually no surprise on that!) So this year I am planting each herb in its own pretty pot with flowers around it. They are on the deck and I am enjoying them already! Just another part of a lovely online friendship of Indiana and Ohio!

  3. This looks so good. I’m so glad that you are starting to feel safe again. I think a lot of are, myself included. You’re blog has been a bright spot for me during some trying times. Thanks for just being you.

  4. No worries, Ann. Many of us have been quarantined for too long and suffer the consequences of isolation. We understand.

    I noticed your posts were going into my Spam folder and have been moving them to Inbox. I’m glad you figured that out.

    I’m going to forward your recipe for honey mustard chicken to my daughter. It sure sounds good.

  5. 5 stars
    I seldom comment but I want to thank you for all your hard work and all the upgrading that has to be done in blog land. I’m sure there’s so much behind the scenes that we privileged readers will never know! I love everything you post from recipes to the monthly phone screens. Just everything! I’m an old reader from way down in Louisiana! Thank you again! Sharon

  6. I can’t wait to try this recipe. I hope to get the dressing soon. Sounds delicious.
    Another reader mentioned a recipe book. That would be awesome! Maybe each reader could participate and send in a favorite recipe.
    That would be so fun to see and have recipes from all over the US.
    I would be more than welcome to help or even take charge of something like this. (I just retired) Anyway, if there is any interest, just say the word and I’m there. Could be fun!

    Ps: I just found out my son and his family is relocating to Cleveland!!

  7. 5 stars
    This recipe sounds delicious. I cannot wait to try it.

  8. Cecilia from Georgia says:

    I have made several of your recipes using Rosemary and these potatoes are the best! I finally learned to use Rosemary sparingly! Thanks for all your wonderful recipes.

    1. Cecilia from Georgia says:

      5 stars
      Mouth watering good! I have company coming this weekend and will try the chicken and potatoes. I like dishes I can prep ahead of time and toss on the grill! Congratulations on completing your new tech stuff. I admire your patience working on it and getting it going.

  9. I made this tonight with my own homemade dressing. The one thing I might caution folks on is that all our microwaves are different wattages. 5 minutes for each side was too much in mine. I stopped mine at 3 minutes on the second side and the temp was already at 170° for the chicken and I hadn’t grilled it yet. I did grill it 3 minutes on each side for browning. It was flavorful and pretty moist. Next time I will microwave at much less time. Thanks for the new way to cook it.

  10. I have a huge rosemary bush in my back yard, so this is a great recipe to have. I’ve been sharing my rosemary with my neighbor and will pass along the recipe to her, too. Thanks for your beautiful website!

  11. Carole Rotella says:

    Good morning. I’m new to your blog and only tried a few things. Thank you for your work I’m enjoying the printable. I started your calendar and the organizing tools
    I see you love blue and think your taste classic as well as beautiful. I also read your information about( can we talk here )and I loved your honesty this is why I’m writing .
    Thank u , Carole

  12. For years I could not make good grilled chicken. It was either undercooked or dry. When you first printed this recipe, I tried it. It was perfect! This is now my go-to grilled chicken recipe. I like the idea of using Ranch dressing for a change up. I will try that next. Thanks, Ann!

  13. How great that chicken sounds. On top of my hips needing replaced I now have chronic kidney disease. Before I even knew it I am at Stage 3.
    So new food I must eat. And chicken is at top of the list. No salt, no canned beans, soup. No dairy. No milk. And on and on. But this chicken will be made over and over. Thank you.

  14. This sounds REALLY good and easy too. Thank You!

  15. Diania Abernathy says:

    Can’t wait to try this!

  16. Karen Skinner says:

    I love your recipes, Ann! I’m at the beach this week but definitely will try this one when I return! Any chance of a cookbook one day? Keep the recipes and good posts coming!

    1. Ann Drake says:

      Hi Karen…not sure about a cookbook! I have considered it, but always seem to talk myself out of it. Never say never!

      1. Annie Roach says:

        That’s on my wish list, Ann!!

  17. Hey Ann!
    You must have read my mind. I was just thinking about how I can make chicken that’s moist and delicious without drying it out. ;-P We don’t have a proper outdoor grill so I will try this using my grill pan. I really appreciate you sharing simple recipes that look amazing!
    Thank you for everything you do!
    Sending lots of Love

  18. How does the recipe change if using
    fresh chicken breasts?

    1. Ann Drake says:

      Hi Tricia,
      If you are using fresh chicken breasts, you won’t have a large plastic bag to marinate them in. I added a note to the recipe with directions. Here it is: If using fresh chicken breasts: Lay the chicken breasts in an oblong baking dish. Pour the dressing over the chicken breasts. Turn them and move them around to evenly distribute the dressing. Top with basil. Cover and refrigerate 4 to 6 hours. Continue from step 6.

      1. Thank you! Unfortunately both my groceries no longer carry the recommended dressing…. other suggestions?

        1. Ann Drake says:

          Hi Tricia,
          I am having the same problem. I found a honey mustard dressing/dipping sauce by Ken’s Steak House. I bought a big bottle and hope to try it out soon. Not sure when I’ll get to it but I’ll report back.

        2. Dressing are made up of oil, vinegar and seasonings. Basically any dressing will work. Ann gave suggested substitutes. Even Italian works. Just be brave and go for it. I think I will try what I have on hand. No worries.

  19. Is the chicken microwaved on high?

  20. Sounds delicious, but what do you do with the chopped basil leaves? Garnish the top of the cooked chicken? Thanks! Tina

    1. Ann Drake says:

      Thank you Tina! I had skipped this step when I was typing the recipe. You add the chopped basil to the chicken/dressing in the bag. I added the step to the recipe. You are the best!