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  • 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup mayonnaise

  2. Grated zest of 1/2 lemon

  3. 1/4 cup fresh lemon juice

  4. 2 teaspoons chopped fresh rosemary

  5. 1 large garlic clove, crushed through a press

  6. 8 boneless and skinless chicken breast halves (about 6 ounces each), well trimmed of excess fat

  7. 1 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.

  2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.

  3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).

  4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.

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