Mustard Rosemary Chicken
This Mustard Rosemary Chicken chicken dish was very aromatic, moist and delicious. We used a lot of extra rosemary since it is one of our favorite herbs. This was easy and quick to prepare.
4 small chicken breasts or you could use chicken tenderloins or your choice.
Kosher Salt and ground black pepper
1/3 cup Dijon mustard
1/3 cup mayonnaise any will work but I used gluten free.
1Tlbs fresh rosemary. (I used more)
Heat a gas grill to medium high.
Remove the tenderloins from the chicken breasts for more even cooking; reserve for another use. Put the chicken in a large bowl and season with 1-1/2 tsp. salt and lots of fresh coarsely ground pepper. Add the mustard, mayonnaise, and rosemary and mix thoroughly to combine and to coat the chicken well.
Spread the chicken out on the grill, watching the heat carefully; there may be a few flare-ups. Cover the grill. Grill the chicken on one side until golden-brown grill marks form, 2 to 3 minutes. Rotate the chicken 90 degrees and grill for another 2 to 3 minutes (to get a crosshatch of golden grill marks); flip and repeat on the other side, grilling for another 4 to 5 minutes (for a total cooking time of 8 to 10 minutes), until cooked through. The chicken should be firm and golden brown all over. Arrange on a platter to serve family style.
For an even quicker-cooking dish, substitute chicken tenderloins (pictured) for boneless, skinless breasts. Cook them as directed above, turning once, for just 2-3 minutes per side (no need to rotate them to form crosshatch grill marks).
nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 280, Fat Calories (kcal): 110, Fat (g): 12, Saturated Fat (g): 2, Polyunsaturated Fat (g): 5, Monounsaturated Fat (g): 4, Cholesterol (mg): 115, Sodium (mg): 710, Carbohydrates (g): 0, Fiber (g): 0, Protein (g): 40
Original Mustard Rosemary Chicken Recipe from Fine Cooking