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Recipe

Grilled Mustard-Rosemary Chicken

Scott Phillips

Servings: 8

This quick and delicious chicken is a great ingredient base for salads (simply scale the recipe up or down as needed) and is just as tasty cold. You can add other chopped fresh herbs or a little pesto or hot sauce to the mustard-mayonnaise mixture.

Ingredients

  • 3-1/2 to 4 lb. skinless, boneless chicken breasts or thighs (or a mix), rinsed and patted dry
  • Kosher salt and fresh coarsely ground black pepper
  • 1/3 cup Dijon mustard
  • 1/3 cup mayonnaise (preferably Hellman’s or Best Foods brand)
  • 1/2 tsp. chopped fresh rosemary

Nutritional Information

      Nutritional Sample 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

Preparation

  • 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.

Serve with Grilled Potato Fries or Grilled Fingerling Potato Salad with Creamy Herb Dressing.

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).

Reviews

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Reviews

  • LArcher | 07/26/2015

    So simple but so fantastic! My daughter's that do not like mustard raved about this grilled chicken. And, I cooked up 6 large chicken breasts with this marinade and there was only one leftover for salad tomorrow. I might add a full teaspoon of chopped fresh rosemary next time. Yum!

  • G_MaBecky | 09/05/2013

    This is an excellent and very easy recipe. I used boneless chicken thighs, which we prefer, and it came out tender (no knives needed) and tasty.

  • msdiane | 09/02/2013

    Made this tonight. The chicken was very moist, with great flavor. I loved that the chicken didn't have to marinate at all before cooking it. I served it to a crowd and everyone loved it. I doubled the chopped rosemary and I'm glad I did.

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