• 4 cloves garlic, minced
  • 3 tablespoons minced fresh rosemary
  • Zest and juice from 1 large lemon
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breasts (7 to 8 ounces each), cut into 8 cutlets
  • Lemons, for grilling (optional)


  1. In a large bowl, mix together garlic, rosemary, lemon juice, olive oil, mustard, salt and pepper.
  2. Add chicken cutlets and toss to coat in the marinade.
  3. Marinate for 30 minutes to 4 hours in the refrigerator.
  4. Heat grill to medium-high heat. Remove chicken from marinade, letting excess drip off.
  5. Grill for 4 minutes on each side until juices run clear and fully cooked. Remove from grill.
  6. Rub grill with olive oil, place lemon on grill cut side down and grill until charred, about 4 minutes.
  7. Place chicken and grilled citrus on serving platter. Garnish with fresh rosemary and grilled lemon.