Rosemary Lemon Grilled Chicken Print

Fresh rosemary, lemon juice and Minerva Dairy Garlic and Herb butter unite perfectly with fantastic results for these grilled rosemary chicken breasts.

Minerva Dairy Rosemary Lemon Grilled Chicken
Prep Time:60 minutes
Servings:6 servings
  • 1/2 cup Minerva Dairy Garlic and Herb Butter, room temperature
  • 1/2 cup fresh rosemary sprigs
  • 1 lemon, zested and juiced
  • 6 boneless, skinless chicken breast tenderloins
  • Sea salt and black pepper
  1. In a food processor, add the room-temperature garlic and herb butter, rosemary, lemon zest and juice, sea salt and black pepper. Pulse until smooth. Divide into thirds - marinade, basting sauce and finishing sauce.
  2. In a storage container, add the chicken and 1/3 of the mixture. Marinate in the refrigerator for at least 3 hours. Grill each chicken tenderloin on medium heat until done, basting with the sauce.
  3. Plate the chicken and add remaining sauce on top.