- 1/4 cup lemon pepper
- 1 tablespoon dry mustard
- 1 tablespoon dried rosemary
- 5 skinless, boneless chicken breast halves
- 4 cloves garlic, crushed
- 4 tablespoons fresh lemon juice
- 3 cups dry white wine
- In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
- Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.
04/05/2017
recipepes.com
Lemon Pepper Grilled Chicken, recipe
PT15M
PT1H
5
455 calories