Rosemary Lemon Grilled Chicken

Recipe View In a food processor, combine the softened butter, chopped rosemary, minced garlic, lemon zest, and lemon juice. Blend until smooth and well combined. (5 minutes)

Recipe View Divide the rosemary-lemon mixture into three equal portions: one for marinating, one for basting, and one for topping. (2 minutes)

Recipe View Lightly season the chicken breasts with salt and freshly ground black pepper. Generously rub one portion of the rosemary-lemon mixture onto the chicken breasts, ensuring they are evenly coated. (3 minutes)

Recipe View Place the marinated chicken breasts on a platter, cover tightly with plastic wrap, and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully penetrate. (3 hours)

Recipe View Preheat an outdoor grill to medium-high heat (about 375-400°F) and lightly oil the grill grate to prevent sticking. (5 minutes)

Recipe View Transfer the second portion of the rosemary-lemon mixture into a separate bowl for basting. (1 minute)

Recipe View Place the marinated chicken breasts on the preheated grill and cook for approximately 4-6 minutes per side, basting frequently with the rosemary-lemon basting mixture. Continue cooking until an instant-read thermometer inserted into the thickest part of the chicken breast registers 165°F (74°C). (10 minutes)

Recipe View Remove the grilled chicken breasts from the grill and immediately top with the remaining rosemary-lemon mixture. Let the chicken rest for 5 minutes before serving, allowing the flavors to meld and the juices to redistribute. (5 minutes)