Name: Grilled Rosemary Chicken Breasts
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Garlic, minced - 8 cloves; Olive oil - 3 tablespoons; Minced fresh rosemary - 2 tablespoons; Dijon mustard - 1 ½ tablespoons; Lemon juice - 1 ½ tablespoons; Ground black pepper - ¼ teaspoon; Kosher salt - ⅛ teaspoon; Boneless, skinless chicken breast halves - 4

Ingredients for - Grilled Rosemary Chicken Breasts

1. Garlic, minced 8 cloves

2. Olive oil 3 tablespoons

3. Minced fresh rosemary 2 tablespoons

4. Dijon mustard 1 ½ tablespoons

5. Lemon juice 1 ½ tablespoons

6. Ground black pepper ¼ teaspoon

7. Kosher salt ⅛ teaspoon

8. Boneless, skinless chicken breast halves 4

How to cook deliciously - Grilled Rosemary Chicken Breasts

1 . Stage

Whisk garlic, oil, rosemary, mustard, lemon juice, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.

2 . Stage

Place chicken breasts in a resealable plastic bag. Pour remaining garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.

3 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

4 . Stage

Remove chicken from marinade and shake off excess. Discard remaining marinade.

5 . Stage

Cook chicken on the preheated grill for 4 minutes. Turn, baste with reserved marinade, and continue to grill until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

6 . Stage

Transfer chicken to a plate and cover with foil. Let rest for at least 2 minutes before serving.