GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD

GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD image

Yield 8 servings

Number Of Ingredients 7

8 large skinless boneless chicken breast halves
1/2 cup fresh lemon juice
6 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons finely chopped fresh rosemary
2 large garlic cloves, minced

Steps:

Place chicken on 13x9x2-inch glass baking dish. Whisk 1/4 cup lemon juice, 4 tablespoons mustard, and black pepper in small bowl to blend. Pour over chicken; turn to coat. Cover; chill at least 2 hours and up to 4 hours, turning occasionally. Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic, and remaining 1/4 cup lemon juice and 2 tablespoons mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.) Prepare barbecue (medium heat). Rewarm basting sauce; spoon 3 tablespoonfuls into small bowl and reserve. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side. Transfer chicken to platter. Brush with reserved 3 tablespoons sauce.