Instructions

1. In a medium bowl, whisk together the chopped rosemary, lemon juice, olive oil, minced garlic, salt, and black pepper until well combined.
2. Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated.
3. Seal the bag, removing as much air as possible, or cover the dish with plastic wrap. Massage the marinade into the chicken gently to ensure even coverage.
4. Refrigerate and marinate for at least 1 hour, or preferably overnight, to enhance the flavors.
5. Preheat your grill to medium-high heat, ensuring it's properly heated before placing the chicken on it.
6. Remove the chicken from the marinade and discard any excess marinade to prevent flare-ups on the grill.
7. Grill the chicken for about 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
8. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute for a tender result.
9. Serve with your favorite side dishes, such as grilled vegetables, a fresh salad, or couscous, and enjoy the robust flavors.