Grilled Chicken Breast with White Rosemary Barbecue Sauce


  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 8 boneless and skinless chicken breast halves (about 6 ounces each), well trimmed of excess fat
  • 1 large garlic clove, crushed through a press
  • 2 teaspoons chopped fresh rosemary
  • ¼ cup fresh lemon juice
  • Grated zest of ½ lemon
  • + 1 more ingredients
    • 2/3 cup mayonnaise

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 pi...

View full recipe at SpringPad


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