Rosemary mustard chicken is always yummy, no matter what season. But in the summer, it’s especially fun to pull out the grill and cook. The chicken marinade recipe is so easy and fast, you’ll wonder why you haven’t done it before.
This recipe makes enough for about 8 boneless, organic chicken breasts.
Ingredients
1/2 cup dijon mustard (or whatever mustard you really love)
1/4 cup fresh lemon juice (about 1-2 medium sized lemons)
2/3 cup of extra virgin olive oil
2 tsp. of fresh minced garlic
2 tablespoons of dried, crumbled rosemary
1 teaspoon of black pepper, ground
1 tablespoon of all-purpose seasoning (if you have Spike, it works well)
1 teaspoon of celery seed
Trim the fat off of your chicken breasts. Make small, crosswise slits down the length of the length of each piece- but don’t cut too far into it. Add the marinade ingredients, shake well to combine, and put everything into a giant ziplock bag and into the fridge and let it marinate for the day (at least 6 hours).
When it’s cooking time, take the chicken out of the fridge and let it come to room temperature. Preheat your grill to medium, or high. Remove the chicken from the marinade and discard the bag and additional liquid (leftover marinade contains bacteria from the raw meat). Cook the chicken for about 4 minutes between rotations, until your chicken is done. You can use a meat thermometer to test whether it’s done,. If you’re unsure, 165F is best.
This marinade is really flexible and can be used for your favorite veggies as well. Enjoy!