This recipe is perfect for a family reunion or any large summer gathering. If your party is being held at a park, be sure to bring charcoal, a chimney starter, oil for the grill grate, and a sturdy grill brush. These chicken breasts cook quickly, but let the coals burn down to medium-hot to cut down on pesky flare-ups.

　　

Ingredients

Makes 8 servings

　　

White Rosemary Barbecue Sauce:

2/3 cup mayonnaise

　　Grated zest of 1/2 lemon

　　1/4 cup fresh lemon juice

　　2 teaspoons chopped fresh rosemary

　　1 large garlic clove, crushed through a press

　　8 boneless and skinless chicken breast halves (about 6 ounces each), well trimmed of excess fat

　　1 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.

　　

Step 2

2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.

　　

Step 3

3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).

　　

Step 4

4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.

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