Moist Mustard-Rosemary Chicken for a Crowd
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 delicious cold.
To learn more, read the article:
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
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 min. Rotate the chicken 90 degrees and grill for another 2 to 3 min. (to get a crosshatch of golden grill marks); flip and repeat on the other side, grilling for another 4 to 5 min. (for a total cooking time of 8 to 10 min.) until cooked through. The chicken should be firm and golden brown all over. Arrange on a platter to serve family style.
You can add other chopped fresh herbs or spices or a little pesto or hot sauce to the mustard-mayonnaise mixture.
Serve with Grilled Potato Fries
or Grilled Fingerling Potato Salad with Creamy Herb Dressing
nutrition information (per serving):
based on eight servings;
photo: Scott Phillips
From Fine Cooking 65
, pp. 86
July 1, 2004