Lemon Rosemary Grilled Chicken

Combine butter, fragrant rosemary sprigs, minced garlic, lemon peel, and freshly squeezed lemon juice in a food processor. Transfer 1/3 of the blended mixture to a small container for marinade purposes. Cover the remaining mixture, and reserve it for later use.

Gently sprinkle salt and pepper over chicken breasts to enhance their flavor. Using your fingers or a spoon, apply the marinade evenly to both sides of the chicken breasts. Arrange the seasoned chicken breasts on a serving platter, cover them with plastic wrap or aluminum foil, and refrigerate for 3 hours to allow the flavors to meld.

Preheat your outdoor grill to high heat and lightly brush the grill grates with oil. Transfer half of the reserved rosemary and lemon mixture into a separate bowl for basting purposes. Cover the remaining mixture, and set it aside to be used as a topping for cooked chicken.

Grill the chicken breasts over high heat, basting them with the rosemary and lemon mixture every 2 minutes on each side. Use an instant-read thermometer to check the internal temperature of the chicken; it should reach at least 165 degrees F (74 degrees C). Remove the cooked chicken breasts from the grill, and top them with the remaining rosemary and lemon mixture.