Ingredients
4
4 servings
- •8 cloves garlic, minced
- •3 tablespoons olive oil
- •2 tablespoons minced fresh rosemary
- •1.5 tablespoons Dijon mustard
- •1.5 tablespoons lemon juice
- •0.25 teaspoon ground black pepper
- •0.125 teaspoon kosher salt
- •4 boneless, skinless chicken breast halves
Instructions
- Whisk garlic, oil, rosemary, mustard, lemon juice, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Discard remaining marinade.
- 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).
- Transfer chicken to a plate and cover with foil. Let rest for at least 2 minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 232
- Carbohydrate: 4g
- Fat: 12g
- Fiber: 0g
- Protein: 27g
- Sugar: 0g
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