A delightful grilled chicken recipe infused with the flavors of lemon, rosemary, and mustard, perfect for a summer barbecue.
Combine the juice of one lemon, mustard, and black pepper in a mixing bowl.
Whisk the marinade thoroughly to ensure the mustard is evenly distributed.
Place the chicken breasts in a zip-lock bag and pour the marinade over them. Seal the bag and massage to coat the chicken evenly.
Ensure the chicken is fully coated for maximum flavor.
Refrigerate the marinated chicken for 2 to 4 hours, turning occasionally.
Turn the bag every hour to redistribute the marinade.
Melt the butter in a small saucepan over medium heat. Add the rosemary, minced garlic, and the juice of the second lemon. Simmer for 5 minutes.
Simmer gently to infuse the butter with the flavors of the herbs and garlic.
Preheat the grill to medium heat. Place the chicken on the grill and cook for 5 minutes per side, basting occasionally with the sauce.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Transfer the grilled chicken to a serving platter and garnish with fresh rosemary sprigs.
Let the chicken rest for a few minutes before serving to retain its juices.
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