Grilled Rosemary Mustard Chicken
Start with a whole chicken and cut it up or just use skin-on chicken breasts (boneless or bone-in). The ingredients are simple, so use the best Dijon and fresh lemon juice, if you can. Fresh herbs are a must. It just makes so much difference. Fresh rosemary is great but fresh tarragon is just a nice (it's a toss-up which one I like better).
This is great chicken for entertaining as it can be mixed up and set to marinate early in the day and just pulled out to grill. It's also perfect for a quick dinner as it can be set to marinate the night before or in the morning before work.
Ingredients:
- 2 cloves garlic, minced
- 1 Tbsp. fresh rosemary, minced (or try fresh tarragon, instead)
- 1/2 tsp. salt
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 2 T. olive oil
- 3 to 4 pound chicken, cut up (or equivalent assortment of chicken pieces, with skin on)
Preparation:
- Whisk together first 6 ingredients (through to soy sauce).
- Whisk in the olive oil a bit at a time, whisking thoroughly until the mixture emulsifies (it should be thick and slightly creamy).
- Combine the chicken pieces and the marinade so that all the pieces are well-coated with the marinade.
- Marinate at least 4 hours or up to 24 hours.
- Grill or broil the chicken.
Prepared: 2010-04-10
Serves: 4
recipe source: fortysomething.ca