the Ingredients
Marinade
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh rosemary leaves (from about 4 sprigs)
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breast halves, each about 6 ounces, trimmed of fat
Instructions
Whisk the marinade ingredients. Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. Remove the chicken breasts from the refrigerator 20 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350º to 450ºF).
Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.