Another great recipe from 365 Barbecue and Grilling Recipes book.

• 4 Skinless Boneless Chicken Breasts
• 1-2 Garlic Cloves, minced
• 2 TBSP Minced Fresh Rosemary
  • or 1 tsp dried
• 1 TBSP Dijon Mustard
• 1 TBSP Fresh Lemon Juice
• 3/4 tsp Salt
• 1/4 tsp Ground Black Pepper
• 2 TBSP Olive Oil

1. In a small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper, and olive oil until well blended.
2. Flatten chicken breasts until they are ~1/2“ thick. Rinse chicken under cold water and pat dry.
3. Place chicken in a ziploc bag and add most of the marinade, reserving some for basting. Coat the chicken well and marinate for 30 minutes at room temperature, turning the chicken a few times.
4. Remove chicken from marinade and place on well-oiled grill, turning once and basting with reserved marinade. Cook until internal temperature is 160-165°, remove from grill and let rest, covered with aluminum foil, for 5-10 minutes.

1. If enough fresh rosemary on hand, make 1.5 batches of marinade.

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