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Moist Mustard-Rosemary Chicken for a Crowd


Serves 8

  • To learn more, read:
    Grilled Chicken
  • by from Fine Cooking
    Issue 65

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.

  • 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.

Serving Suggestions

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

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 280; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 2; Protein (g): protein g 40; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 710; Cholesterol (mg): cholesterol mg 115; Fiber (g): fiber g 0;

Photo: Scott Phillips

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.

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.

This is absolutely amazing! I've fallen in love with chicken breast again! I had to increase the time per "position" to about 4 minutes, since my chicken breasts were on the large size. They came out moist and delicious. Wonderful!

This is my "go-to" grilled chicken recipe. I add a bit more rosemary than the recipe calls for. I also make sure the chicken breasts are thin, salt and pepper them before adding the other ingredients, and cook them quickly on the grill. I use my panini press in the winter as an indoor grill for this recipe, too, and it works great.

I liked the flavour...didn't think it was very moist. But it is a simple crowd pleasing recipe. I wouldn't cook it as long as it is called for next time.

This is absolutely fantastic! Not only is this the easiest way to prepare grilled chicken but the taste was wonderful, and it was very moist. I like the idea of adding different herbs; but the rosemary was delicious.

This is a fabulous recipe. I have catered two large weddings with this (125 people) and adjusted quantities accordingly. People love it...and I am embarassed to reveal how simple it is! I add a dried herb mixture (French, etc) as well as increasing the fresh herbs to add more flavor and complexity.

Excellent. I really appreciate how Fine Cooking gives good details in the recipes.

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