This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping…. If fresh Rosemary are not available. You get Dry one for supermarkets. soak it in luck warm water for 1 hour before using..
1/2 cup butter
1/2 cup fresh rosemary
3 cloves garlic
1 lemon, zested
1/4 cup fresh lemon juice
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice.
Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
Lightly season chicken breasts with salt and pepper.
Rub chicken breasts with the marinade mixture.
Place chicken breasts on a platter, cover, and refrigerate 3 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Pour half of the reserved rosemary and lemon mixture into a bowl for basting.
Cover remaining mixture, and set aside for topping cooked chicken.
Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture.
Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.