GRILLED LEMON ROSEMARY CHICKEN

2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary

¼ cup olive oil

2 garlic cloves, minced

1/2 tsp. salt
1/4 tsp. ground black pepper

Two boneless, skinless chicken breasts, pounded to uniform thickness

In a small saucepan, bring ⅓ cup water and rosemary to boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool. 

Combine chicken and rosemary oil in a shallow dish or Ziploc bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or up to 24 hours in the fridge. 

Heat grill to medium. Remove chicken from marinade; place on hot grill. Discard marinade. Cook, turning as needed to prevent burning until cooked through, about 10 minutes.