GRILLED CHICKEN BREAST WITH WHITE ROSEMARY BARBECUE SAUCE

Grilled Chicken Breast with White Rosemary Barbecue Sauce image

Provided by Rick Rodgers

Yield Makes 8 servings

Number Of Ingredients 9

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White Rosemary Barbecue Sauce:
2/3 cup mayonnaise
Grated zest of 1/2 lemon
1/4 cup fresh lemon juice
2 teaspoons chopped fresh rosemary
1 large garlic clove, crushed through a press
8 boneless and skinless chicken breast halves (about 6 ounces each), well trimmed of excess fat
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

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 pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.