Grilled Chicken Breast with White Rosemary Barbecue Sauce

Ingredients

• 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