|Fresh rosemary||1/2 cup|
|Lemon juice||1/4 cup, fresh|
|Chicken breast halves||6 x 6 ounce|
|Salt and pepper||To taste|
15 minutes to prepare, 8 minutes to cook, ready in 3 hours and 23 minutes
This is one dinner you need to prepare in advance, but the actual work that goes into it is minimal.
Step 1: Mix the butter, rosemary, garlic, lemon zest, and lemon juice. It needs to be really thoroughly mixed, so a blender or food processor will work best.
Step 2: Put one third of your mixture into a separate dish for your marinade. Cover the rest of it, and put it aside for now.
Step 3: Season the chicken breasts with your desired amount of salt and pepper.
Step 4: Take the mixture you put in a separate dish in Step 2, and rub it on the chicken breasts.
Step 5: Put the chicken breasts on a plate, and put them in the refrigerator for three hours.
Step 6: Head out to the patio and fire up your grill. Aim for a high heat, and lightly oil your grate.
Step 7: Split the remaining mixture: one half for basting; the other to top the cooked dish.
Step 8: After letting your grill pre-heat, get the chicken breasts on it. Do four minutes on each side, basting with your mixture as you go.
Step 9: Plate the chicken breasts, and put a little scoop of the remaining mixture on top.
As you can see, the most time consuming part of this dish is refrigerating the mixture. It’s definitely an easy one if you’re having people over for a barbecue.