Grilled Rosemary Chicken Breasts
Recipe adapted from one found on allrecipes
4 garlic cloves, minced
1&1/2 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
2 boneless, skinless chicken breast halves
In a small bowl, whisk together all the marinade ingredients. Pour into a large resealable plastic bag, saving ~1/8 cup for basting. Add the chicken to the bag and massage marinade into chicken. Refrigerate if not using immediately. When ready to grill, let bag sit at room temperature for 30 minutes.
Place chicken on preheated grill over medium-high heat and cook for 4-5 minutes. Turn over, and use the reserved marinade to baste the top of the chicken breasts. Grill another 5 minutes until cooked through.