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).
Serve with Grilled Potato Fries or Grilled Fingerling Potato Salad with Creamy Herb Dressing.
nutrition information (per serving):
based on eight servings, Calories
280, Fat Calories
12, Saturated Fat
2, Polyunsaturated Fat
5, Monounsaturated Fat
Photo: Scott Phillips