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Grilled Chicken Breasts with Rosemary-Mu




Source of Recipe


cookingclubofamerica






Recipe Introduction


A simple marinade turns the popular dinner standby, boneless skinless chicken breasts, into a memorable, easy meal. The marinade also works well to tenderize bone-in chicken or pork tenderloin. Use the back of a skillet to easily crush the peppercorns.





List of Ingredients



• 3 tablespoons lemon juice
  
• 2 tablespoons Dijon mustard
  
• 1 tablespoon honey
  
• 1 tablespoon olive oil
  
• 3 garlic cloves, minced
  
• 1 tablespoon chopped fresh rosemary
  
• 1/2 teaspoon crushed black peppercorns
  
• 1/4 teaspoon salt
  
• 4 boneless skinless chicken breast halves
  






Instructions



1. In small bowl, whisk together lemon juice, mustard, honey, oil, garlic, rosemary, peppercorns and salt. Reserve 3 tablespoons of the marinade for basting; cover and refrigerate.
   
   
2. Place chicken in shallow glass baking dish or resealable plastic bag. Add remaining marinade; turn to coat chicken. Cover dish or seal bag. Refrigerate at least 30 minutes or up to 2 hours.
   
3. Heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Grill 8 to 12 minutes or until no longer pink in center and juices run clear, turning once and basting with reserved marinade.
   
   






Final Comments


4 servings