Ingredients

• 5 tbsp. extra-virgin olive oil
• 1 tbsp. fresh lemon juice
• 1 tbsp. minced fresh rosemary leaves (from about 4 sprigs)
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• ¾ tsp. freshly ground black pepper
• 4 boneless, skinless chicken breast halves, each about 6-oz., trimmed of fat

Instructions

• Whisk the marinade ingredients. Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. Remove the chicken breasts from the refrigerator 20 minutes before grilling.
• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

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