Grilled Lemon-Mustard-Rosemary Chicken
Serves: 4
  • 1 ½ teaspoons finely grated lemon zest
  • 1 ½ teaspoons finely chopped fresh rosemary
  • 2 Tablespoons freshly squeezed lemon juice (about half a lemon)
  • 1 large garlic clove, minced
  • 1 ½ teaspoons dried oregano
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • ½ Tablespoon Dijon mustard
  • ½ Tablespoon coarse grain mustard
  • 1 ¼ teaspoons kosher salt
  • Freshly ground black pepper to taste
  • 1 ¾ pounds boneless-skinless chicken breast halves, thick ends pounded slightly* between two sheets of parchment or wax paper or plastic wrap or boneless, skinless chicken thighs, trimmed of excess fat
  1. In a medium bowl, whisk together all ingredients except chicken. Add the chicken, and toss to coat. Marinate at room temperature for up to 1 hour or refrigerate covered, overnight.
  2. Before preheating the grill, remove chicken from the refrigerator. Heat the grill to medium-high. Grill until the chicken turns white on the edges and releases from the grill easily, about 4-5 minutes. Turn chicken and cook until other side is done, about 4-5 minutes. The thinner the chicken pieces, the more quickly they will cook through. Serve hot, warm, room temp or cold.
*This is to even out the thickness of the chicken
For a plant-based option, this marinade is great on steamed cauliflower steaks (steam for 6 minutes) that you then grill for a couple minutes on each side or tofu slabs which you just get quick char marks on both sides.
Recipe by Pamela Salzman at