Grilled Lemon Rosemary Chicken

Instructions

1. Prepare the marinade
   In a medium bowl, whisk together olive oil, lemon juice, rosemary, minced garlic, lemon zest, Dijon mustard, honey, salt, black pepper, and red pepper flakes (if using) until well combined.
2. Marinate the chicken
   Place chicken breasts in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage to coat evenly. Refrigerate for at least 30 minutes or up to 4 hours for maximum flavor. If short on time, marinate at room temperature for 15-20 minutes.
3. Preheat the grill
   Preheat gas grill to medium-high heat (about 400-425°F) or prepare a charcoal grill with a medium-hot zone and a cooler zone. Oil the grates well to prevent sticking.
4. Grill the chicken
   Remove chicken from the marinade, allowing excess to drip off. Place chicken on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and grill marks appear. If using a charcoal grill and flare-ups occur, move chicken to the cooler zone temporarily.
5. Rest before serving
   Transfer grilled chicken to a clean plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
6. Garnish and serve
   Slice the chicken if desired, garnish with additional fresh rosemary sprigs and serve with lemon wedges for squeezing over the top. Enjoy while hot.