April 19, 2011

Rosemary Mustard Grilled Chicken

I’m coming at you today with another grilling recipe. Expect many more! Because we are loving the grill. What I don’t love very much is cooking with plain ole’ chicken breasts. They’re just so boring. I need them to be breaded, or thrown in pasta, or covered in sauce to pique my interest. However, I’m happy to report that this recipe for what I thought would be plain ole’ chicken turned out to be something much better. Tender, juicy, and brimming with some of my favorite flavors. I think I’ll be making this recipe again and again, even when it’s not grilling season as it would work great under the broiler or in a grill pan indoors.

Recipe Rundown
Taste: Surprisingly flavorful, one sure to become a go-to recipe.
Texture: I love the slightly charred pieces on the outside of the chicken contrasted with the juicy, tender inside. Using an instant read thermometer insures perfectly cooked insides!
Ease: Very easy.
Appearance: Next time we might try criss-cross grill marks, if we’re feeling adventurous.
Pros: Perfect weeknight meal, the marinade can be thrown together in the morning and the chicken can be grilled at night. This would also be great for a BBQ. Leftovers can be used in salads and sandwiches.
Cons: None!!
Would I make this again? Absolutely I would.

Rosemary Mustard Grilled Chicken
Serves 8 (can be easily halved to serve 4)
Adapted from Kalyn’s Kitchen

8 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
2 garlic cloves, minced
3 tablespoons fresh rosemary, chopped
1 teaspoon freshly ground black pepper
1 teaspoon salt

Trim all fat and tendons from chicken using a sharp knife. Make several small, shallow slits going crosswise down the length of each chicken breast to increase marinade’s flavor. Combine the rest of the ingredients in a large resealable plastic bag or dish. Add prepared chicken breasts and let marinate at least 6 hours or all day.

Grill chicken over medium-high heat until well browned and firm (but not hard) to the touch, about 20 minutes. Cooked chicken should register at 165 or higher on an instant read thermometer inserted into the thickest part of the breast. Let chicken rest 5 minutes before serving.

grilling, recipe

7 comments »

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1

Emily — April 19, 2011 at 6:44 pm

I have the same feeling about grilled chicken! I usually only associate it with salad…which makes it a challenge to come up with good grilling ideas in the summer!
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Pretty. Good. Food. — April 19, 2011 at 11:34 pm

You had me at rosemary
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Flavia — April 20, 2011 at 4:16 am

What wonderful flavors for this recipe. Chicken breasts are notoriously bland, but that just means they are a “blank canvas” for delicious flavors like the ones you used. Great recipe!
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Sasha Green — May 3, 2011 at 11:18 am

This is definitely a tasty and healthy dish! Perfect with some green salad.
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Foodiebia — May 5, 2011 at 11:26 pm

I loved this dish! So easy and delicious. Posted on my blog about it b/c I had to share this recipe. http://foodiebia.blogspot.com/2011/05/dijon-rosem…
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Jess @ Sugar High — March 19, 2012 at 6:35 pm

Tried this recipe last weekend as a quick dinner when my nephews came to stay at the last minute. They are usually SO picky about food, but they were asking for seconds! I've never seen that! The older one (6 years) even said this chicken is the only thing he wants me to cook for him from now on.

I used spicy brown mustard and dried rosemary, as that was all I had on hand. This chicken is absolutely delicious! Thanks for a great recipe!

Jess
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pixie — August 14, 2012 at 7:10 pm

these were very good and tasty. i only let it marinate about an hour and it still came out delicious, but next time i will marinate it overnight because it wil be much more tastier.