This was super delicious. I recommend marinating the chicken overnight, but it's great either way!
2 Tbsp. chopped fresh rosemary or 1 Tbsp. dried rosemary 1/4 cup olive oil 2 garlic clovescoarse salt and ground pepper chicken breasts 1/4 cup fresh lemon juice
1. Heat the grill to medium. 2. In a small saucepan, bring 1/3 c. water and the rosemary to a boil; remove from the heat, cover, and let steep for 5 minutes. 3. Transfer to a blender. Add the oil and garlic; season with salt and pepper. Puree until smooth; let cool. 4. Combine the chicken and the rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate for at least 15 minutes at room temperature or overnight in the refrigerator, turning the chicken occasionally. 5. Remove the chicken from the marinade; place on the grill. Discard the marinade. Cook, basting frequently with the lemon juice and turning as needed to prevent burning, until cooked throughout, 20-30 minutes.