Rosemary Mustard Grilled Chicken Recipes
GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD
Easy to prepare and very flavorful. The lemon, rosemary and mustard combine beautifully...none of the flavors dominate. Adapted from Bon Appetit, July 2003.
Provided by swissms
Categories Chicken Breast
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
- Chill at least 2 hours and up to 4 hours, turning occasionally.
- Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
- Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
- Transfer chicken to platter and serve.
Nutrition Facts : Calories 198.8, Fat 9.3, SaturatedFat 4.4, Cholesterol 90.8, Sodium 315.7, Carbohydrate 2.2, Fiber 0.6, Sugar 0.5, Protein 25.8
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
ROSEMARY MUSTARD GRILLED ZUCCHINI AND CHICKEN
I sometimes make kabobs with the zucchini and chicken after marinating them seperately. Cut chicken and zucchini into chunks if kabobing. Pound breast a bit to even out the thickness and cut zucchini in half and then half again if just grilling. Works well on the George Foreman.
Provided by riffraff
Categories Lunch/Snacks
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make small slits going crosswise down the length of each chicken breast.
- This is to help the marinade penetrate the meat better.
- Be careful not to cut too far into the chicken.
- Put chicken and marinade into large zip loc bag and let marinate at least 4 hours or all day.
- Cut zucchini in half lengthwise and then in half crosswise and put into zip lock with a bit of the marinade for at least 4 hours.
- Grill chicken over medium-high heat until well browned and very firm to the touch.
- Careful not to burn!
- Grill zucchini until tender crisp.
- Don't baste with the reserved chicken marinade because it contains bacteria from the chicken, the marinade from the zucchini is fine to baste with.
Nutrition Facts : Calories 393.9, Fat 28.5, SaturatedFat 4.2, Cholesterol 75.5, Sodium 385, Carbohydrate 7.7, Fiber 2.6, Sugar 3.7, Protein 27.9
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