Rosemary Pink Peppercorn Grilled Chicken
Serving Size / Yield
- 6 skinless, boneless chicken breast halves
- 1/2 C. butter
- 1/2 C. fresh rosemary
- 3 Cloves garlic
- Zest from 1 lemon
- 1/4 C. lemon juice
- 1/2 T. pink peppercorns
- salt (to taste)
Puree melted butter, rosemary, garlic lemon zest, and lemon juice in a food processor. Pour out 1/3 of the mix into a small bowl. This will be used for the marinade. Mix in the pink peppercorns with the remaining mix and set aside.
Rub salt and chicken with marinade then sprinkle each breast with salt. Cover and let set in the refrigerator for 3 hours.
Oil the grates of your grill and heat to a medium-high heat. Separate the remaining marinade in half. One half will be used for basting the chicken during cooking and the other half will be added to the chicken after it is cooked.
Grill the chicken over high heat for 4-5 minutes on each side. Use the basting liquid to keep the chicken moist during cooking. When the chicken is finished cooking top with the third section of marinade and garnish with fresh rosemary and pink peppercorns.