Grilled Chicken With Lemon, Rosemary, and Mustard

Name: Grilled Chicken With Lemon, Rosemary, and Mustard
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 8 large boneless skinless chicken breast halves; 59.14 ml fresh lemon juice; 59.16 ml Dijon mustard; 4.92 ml ground black pepper; 59.14 ml butter (original recipe calls for 1/2 cup unsalted butter); 22.18 ml finely chopped fresh rosemary (can substitute 1 t. dried); 2 large garlic cloves, minced; 59.14 ml fresh lemon juice; 29.58 ml Dijon mustard

Submitted by swissms

"Easy to prepare and very flavorful. The lemon, rosemary and mustard combine beautifully...none of the flavors dominate. Adapted from Bon Appetit, July 2003."

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photo by Bonnie G #2

Ready In:: 2hrs 20mins
Ingredients:: 9
Serves:: 8

ingredients

8 large boneless skinless chicken breast halves
Marinade
59.14 ml fresh lemon juice
59.16 ml Dijon mustard
4.92 ml ground black pepper
Basting Sauce
59.14 ml butter (original recipe calls for 1/2 cup unsalted butter)
22.18 ml finely chopped fresh rosemary (can substitute 1 t. dried)
2 large garlic cloves, minced
59.14 ml fresh lemon juice
29.58 ml Dijon mustard

directions

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.

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Reviews

Wow, this was divine. The marinade made the meat so tender, and the basting sauce was really icing on the cake. I have to admit I realized I was out of lemon juice when I put the meat in to marinade so I substituted lime, but bought some in time to use lemon juice in the basting sauce. We enjoyed it atop an entree salad with Recipe #431876 for dressing--the two were a match made in heaven! I will make this again for sure, both for salads and to enjoy as a typical "meat and two" meal. I imagine the marinade and sauce would be heaven on bone-in pieces as well! Made for PRMR.

jessi_mcg
This chicken was fabulous! We couldn't get enough of it. Loved the lemon, rosemary and mustard flavors. It was so easy to fix too. We will be using this recipe alot. Thanks for posting this wonderful recipe.

gwynn
Great chicken! I used bone-in chicken drumsticks and thighs. Marinade and basting sauce was great, cooking chicken longer due to the bone-in chicken pieces.

ellie_
What a delicious recipe swissms. My dh & I enjoyed this tasty dish very much. It was quick and easy to throw together, threw it into the fridge and left it till dinner time. What flavor, texture and oh the flavor. Perfection, sheer perfection served with new boiled potatoes and fresh green peas. We will be enjoying our chicken grilled this way again in the future. Thank you so much for sharing.

Baby Kato
Incredibly tasty and juicy chicken! I added rosemary to the marinade and saved 1/2 of the basting sauce to just spoon over my chicken after it was cooked.

nmj

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RECIPE SUBMITTED BY

swissms

I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg" border="0" alt="Photobucket"></a> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/ST_AMBADGE.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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