Sunday, May 24, 2015

Grilled HOney Mustard Rosemary Chicken

This was delicious.  Perfect for grilling and memorial day and summer.

Perfect for sunday.  I marinade it while we are at church, serve with a green salad and roasted veggies.  Makes for an easy after Sunday dinner, especially if you are on top of things and prepare veggies and set the timer on your oven to start before you get home.

  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 3 cloves garlic, finely minced 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh rosemary, coarsely chopped (my neighbor has a rosemary plant, so I just sneak over and snip some sprigs, but it would probably be good with dried.)
  • 2 pounds boneless, skinless chicken breasts or thighs
  • Lemon wedges for serving

  1. Whisk together the olive oil, mustard, honey, garlic, salt, pepper, and rosemary. Place the chicken in a gallon-size ziploc bag and pour in the marinade. The mixture will be pretty thick; that's ok. Press out excess air, seal the bag and then gently mash the bag with your hands until the marinade mixture evenly coats the chicken. 
  2. Refrigerate for at least one hour or up to 24 hours. 
  3. Preheat an outdoor grill to about 350 degrees and cook the chicken for 6-7 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer. Tent with foil and let rest for 5 minutes. 
  4. Drizzle fresh lemon juice over the chicken and serve (or serve the lemon wedges alongside).  (I forgot to do this and we still liked it.)

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