Made this recipe this weekend for a dinner party and got a lot of compliments. It's SO easy, you make it well ahead of time, and just cook quickly on a grill before serving -- great meal to feed a big group of people.
Marinade:
Juice of 4 lemons
Equal amount of olive oil
1 tablespoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon dijon mustard
1 tablespoon minced fresh rosemary (dried rosemary will work, but fresh is better)
Take up to 10 chicken breasts and slice them in half, so they are nice and thin for grilling. Place them in a gallon size ziploc bag, pour in the marinade, squeeze the air out of the bag, and make sure the chicken is thoroughly coated all over with the marinade. Refrigerate this at least for a few hours, but overnight is best as the lemon and salt will tenderize the chicken breast.
Preheat your grill on medium heat, and cook the chicken for about 3-4 minutes per side until cooked through.
If you want to make it look elegant, garnish the serving platter with lemon wedges and sprigs of rosemary. Whatever is left over is great diced up and either made into chicken salad, or sprinkled over a salad for lunch or dinner.
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