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chicken-fillets-grilled-lemon-rosemary-sauce-
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| INGREDIENTS: | |
| 2/3 cup | mayonnaise |
| zest of 1/2 | lemon |
| 1/4 cup | fresh lemon juice |
| 2 teaspoons | chopped fresh rosemary |
| 1 large | garlic clove, crushed or grated |
| One package | chicken fillets, pounded thin (or as many as you need) |
| 1 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
Prepare sauce: Whisk together the first 5 ingredients and set aside.
Prepare chicken: Place chicken fillets between heavy plastic wrap or inside a plastic food bag. Lightly pound with the flat side of a meat mallet or the bottom of a small cast iron pan, pounding lightly and working your way from the center to the edge until chicken fillet is even thickness. Salt and pepper each fillet, both sides.
Lightly oil grill grate or rack and set grill temperature to medium. These chicken fillets will cook very quickly, be sure to plan to stay with them while cooking.
When grill is up to temperature, arrange the chicken on the grill and bring the sauce out.
Cook for about 3 to 4 minutes or until you have nice grill marks on the chicken.
Flip and brush the cooked side with sauce, leaving the chicken on the grill for about 3 or 4 minutes more.
Flip and again brush the top with sauce and leave the chicken on the grill this time for about 1 or 2 minutes more. Chicken should feel firm when squeezed with tongs. It is actually better and I recommend that you use a meat thermometer, and cook to an internal temperature for chicken of 165 degrees.
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