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.