Grilled Lemon-Mustard-Rosemary Chicken
Servings: 4
Ingredients
- 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
Instructions
- 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.
- 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.
Notes
*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.
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.