Ingredients
6
6 servings
- •0.5 cup butter
- •0.5 cup fresh rosemary
- •3 cloves garlic
- •1 lemon, zested
- •0.25 cup fresh lemon juice
- •6 (6 ounce) skinless, boneless chicken breast halves
- •salt and pepper to taste
Instructions
- In a food processor, blend butter, rosemary, garlic, lemon zest, and lemon juice together. Pour 1/3 of the blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
- Lightly season chicken breasts with salt and pepper. Rub chicken breasts with marinade. Place chicken breasts on a platter, cover, and refrigerate for 3 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Transfer half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
- Cook chicken breasts on hot grill, basting with rosemary and lemon basting mixture, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts from the grill, and top with remaining rosemary and lemon mixture.
Nutritional Facts
Per 6 servings
- Calories: 331
- Carbohydrate: 2g
- Fat: 18g
- Fiber: 1g
- Protein: 40g
- Sugar: 0g
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