Ingredients
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1/4 cup fresh lemon juice
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1 teaspoon ground black pepper
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1/4 cup butter (original recipe calls for 1/2 cup unsalted butter)
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1 1/2 tablespoons finely chopped fresh rosemary (can substitute 1 t. dried)
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2 large garlic cloves, minced
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4 tablespoons Dijon mustard
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8 large boneless skinless chicken breast halves
Instructions
- In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
- Chill at least 2 hours and up to 4 hours, turning occasionally.
- Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
- Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
- Transfer chicken to platter and serve.