ROSEMARY-LEMON GRILLED CHICKEN BREASTS armagazine.com/ rosemary-lemon-grilled-chicken-breasts
HANDS-ON 20 min TOTAL 2 hr, 20 min
SERVES 6 SUBMITTED BY angellachelle 1 large lemon
½ cup packed fresh rosemary leaves ½ cup butter, melted
3 cloves garlic
½ teaspoon salt
½ teaspoon black pepper 6 (6-ounce) skinless, boneless
1. Zest and juice lemon, then blend in a food processor with rosemary, butter, garlic, salt, and pepper until thoroughly combined.
2. Divide two-thirds of butter mixture among 2 small bowls; cover and set aside. Arrange chicken on a platter; brush with remaining one-third of butter mixture. Chill, covered,
2 to 4 hours.
3. Preheat an outdoor grill to medium heat (325°F to 375°F) and lightly oil grate.
Add chicken; grill, covered, 7 minutes. Turn chicken, brush with 1 of the bowls of reserved butter mixture; grill, covered, until a meat thermometer inserted in centers registers 165°F, 7 to 8 minutes more. Transfer to a clean platter. Brush with butter mixture from remaining bowl. PER BREAST: 352 CAL; 20g FAT (10.8g SAT); 39g PRO; 4g CARB; 2g FIBER; 379mg SODIUM; 0.5g SUGARS