This recipe is perfect for a family reunion or any large summer gathering. If your party is being held at a park, be sure to bring charcoal, a chimney starter, oil for the grill grate, and a sturdy grill brush. These chicken breasts cook quickly, but let the coals burn down to medium-hot to cut down on pesky flare-ups.
Ingredients
Makes 8 servings
White Rosemary Barbecue Sauce:
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
How would you rate Grilled Chicken Breast with White Rosemary Barbecue Sauce?
Leave a Review
Reviews (22)
Back to TopI’m giving this four stars because my very picky kids love it. Simple to make and very tasty. Add more garlic, and a couple tbsp. of honey!
andrea_robertson
Franklin TN
9/1/2019
Made per recipe for only two breasts, with 1/3 of the mayo. After tasting I added Dijon and mustard, and additional garlic, per reviews. I reserved half for serving at the table. The sauce was excellent served on the side, pungent, garlicky and delicious.
starchgirl
Cleveland
2/2/2015
flavorful sauce, great way to change up regular rosemary chicken which i pair with a greek salad. did half plain yogurt/half mayo, half of the lemon juice, a touch of honey and a bit more rosemary. i prepared the sauce maybe 1 hour before - next time i will give it a full day to let the flavors develop. yummy!
sarahsyd
Switzerland
6/26/2014
So one thing I learned about using recipes from Epicurious -- don't count on the star rating alone -- read the reviews! And I am glad I did. My family does not like an overwhelming taste of lemon. Having read the reviews, I cut the recommended lemon and zest to half, and at the recommendations of others, added more garlic and honey. YUM! It was great. To be sure I had the right balance, I did taste the marinade and it was bland, so i added a bit more honey and garlic and lemon until I got it right. My family loved it -- and they are not easy to please. I grilled it on a gas grill and it came out great! Thanks for the suggestions everyone!
Yumbo
NJ
6/22/2014
have made twice--chicken is moist, but lacked flavor. Second time, added more rosemary, dijon and honey plus extra garlic. Still didn't help. Don't think I would make this again.
cards4us
San Diego, CA
3/24/2014
This was a nice, light summer dish. I swapped out the mayo for plain Greek yogurt and added a dash more garlic and some honey. Next time, I would try even more honey, and less lemon juice, the lemon dominated the sauce flavor. I also think the sauce would do well to sit for a few hours to really let the flavors sink in. Overall, easy and pretty tasty though!
Patricia_th
Branford, CT
9/5/2013
Delicious recipe! I love lemon so I did not mind the heavy lemon flavor, but you could probably get away with not adding the zest. I also added a touch of dijon, an extra clove of garlic, and just a little bit of honey.
Jamie2348
Washington, DC
8/8/2012
Made this in a pan and turned out great! Will add it to my line up. So easy!
aylias
Austin, TX
1/16/2012
Love the recipe. I also used a grill pan rather than firing up the grill in the middle of winter. It has a nice tang and zip to it. Very simple to make but full of flavor. It will definitely become a weeknight regular.
j22trot
Grand Blanc, MI
12/13/2011
This is a FANTASTIC recipe. I have used this sauce on chicken skewers for a bridal shower, on cutlets for a family dinner, and on tenders for a barbeque with friends. There has never been a single complaint from anyone I've ever servecd this to. Everyone loves it!
katiebake
10/25/2011
Good recipe that uses ingredients most people probably have already. I like to marinate the chicken with some garlic, olive oil and spices. I put a little honey in the sauce to cut the tartness of the lemon. Use fresh squeezed lemon juice, the bottled stuff will probably ruin the dish.
afsee
Houston, TX
9/12/2011
刚烤这个锅。可爱的zesty flavour that was a little over-tangy but palatable. Not for easily startled taste buds, but for the adventurous, an invigorating dish.
horned1
Kuala Lumpur
7/18/2011
I really, really liked this. The whole story from the other reviewer about the guy at some barbecue club spitting it out and saying it wasn't fit for dogs was really pathetic. This isn't a traditional "barbecue" dish or sauce, and really shouldn't be thought of as one. I always pound my chicken breasts these days - it makes them cook so nicely and they end up juicy with a quick cooking on the grill that way. I think this is a winner - easy to make, yet quick and elegant in its simplicity.
CandySueInAnIgloo
Bay Area
7/4/2011
The chicken was delicious -- moist and tender -- and the aioli "BBQ sauce" is very good on the side, but not necessary. I marinated the chicken beforehand but not sure if that made a difference.
claire_s
8/16/2010
This is a great recipe...so easy and fast, and the chicken is delicious and moist. Per other reviewers' comments, I added a second garlic clove. I also added salt and pepper to the sauce. This is going to be a good weeknight staple for our family.
Anonymous
Menlo Park, CA
7/7/2010
