Name: Grilled Rosemary Chicken Breasts
Ingredients: 8 cloves garlic, minced; 3 tablespoons olive oil; 2 tablespoons minced fresh rosemary; 1.5 tablespoons Dijon mustard; 1.5 tablespoons lemon juice; 0.25 teaspoon ground black pepper; 0.125 teaspoon kosher salt; 4 boneless, skinless chicken breast halves

Ingredients

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1.5 tablespoons Dijon mustard
1.5 tablespoons lemon juice
0.25 teaspoon ground black pepper
0.125 teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps

Gather the ingredients.
Whisk garlic, oil, rosemary, mustard, lemon juice, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.
Place chicken breasts in a resealable plastic bag. Pour remaining garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
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 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with foil. Let rest for at least 2 minutes before serving.