GRILLED ROSEMARY CHICKEN 

Quick and easy, this grilled rosemary chicken is full of exceptional flavor. The rosemary and garlic marinade is brightened with lemon juice - A Must-Try for Summer.

Prep Time: 20 mins         Marinade Time: 30 mins                Cook Time: 10 mins                         Total Time: 1 hr

Serves: 4

INGREDIENTS

6 cloves garlic, minced or grated on a microplane

3 Tbsp. olive oil

2 Tbsp. minced fresh rosemary

1 ½ Tbsp. Dijon mustard

1 ½ Tbsp. lemon juice

1/4 cup white wine

Zest of ½ lemon

¼ tsp. ground black pepper

⅛ tsp. kosher salt

4 boneless, skinless chicken breast halves or 6 boneless, skinless chicken thighs

DIRECTIONS

1- Whisk garlic, oil, rosemary, mustard, lemon juice & zest, wine, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.

2- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.

3- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.

4- 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 160°F.  

5- Transfer chicken to a plate and cover with foil.  Let rest for at least 4 minutes before serving.