Grilled Rosemary Chicken Breasts

Recipe View Gather all of your ingredients, ensuring freshness and quality. (5 minutes)

Recipe View In a mixing bowl, whisk together the minced garlic, olive oil, fresh rosemary, Dijon mustard, and lemon juice, black pepper, and kosher salt. Reserve 2 tablespoons of this mixture for basting later. (5 minutes)

Recipe View Place the chicken breasts in a resealable plastic bag. Pour the remaining garlic mixture over the chicken. Seal the bag tightly, removing excess air, and massage the marinade into the chicken to ensure even coating. Allow to marinate for at least 30 minutes at room temperature. (35 minutes)

Recipe View Preheat your outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View Remove the chicken breasts from the marinade, shaking off any excess. Discard the remaining marinade. (2 minutes)

Recipe View Place the chicken breasts on the preheated grill. Cook for approximately 4 minutes. Turn the chicken, baste with the reserved marinade, and continue to grill for another 5 minutes, or until the chicken is no longer pink in the center and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C). (9 minutes)

Recipe View Transfer the grilled chicken to a clean plate and cover loosely with foil. Allow the chicken to rest for at least 2 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (2 minutes)