Rosemary Mustard Grilled Chicken Breasts

I’m sure Rosemary Mustard Grilled Chicken Breasts would be appreciated at any 4^th of July get-together. After a few hours in an easy-to-make marinade, boneless chicken breasts are quick to grill. The result is chicken that is flavorful and not overcooked and dry.

The recipe is from Kalyn’s Kitchen. Kalyn writes that it is one of the most requested recipes on her blog, and I can see why. It’s so easy and it tastes great! In the summer, all you need is a big salad to accompany the grilled chicken.

I cut Kalyn’s recipe in half and made just 4 chicken breasts, but you can certainly double it to make 8. Kalyn says the Spike seasoning is optional, so you can leave it out. I omitted the celery seed; if you want to add it, use ½ teaspoon.

Kalyn advocates trimming the chicken breasts for grilling so they are about the same thickness overall. She also cuts slices into them at about ½-inch intervals when she’s using a marinade. The slices enable the marinade to more thoroughly penetrate the chicken, and they also help the breasts cook more evenly. I had never tried this method before but it seems to work quite well.

I found that my chicken was perfectly cooked after just 11 minutes on my gas grill, which was a much shorter time than Kalyn’s recommended 25 minutes. Timing will depend on the thickness of the chicken breasts and the heat of your grill. I use a meat thermometer to insure that the internal temperature has reached a safe 165˚.

Rosemary Mustard Grilled Chicken Breasts is definitely a recipe I’ll be making again! Next time, though, I’ll give the chicken more time to marinate. They were very good, but I think a few extra hours in the marinade would have made them even better!

Happy 4th of July!

 

(Adapted from a recipe on Kalyn’s Kitchen)

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(print the recipe)

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Serves 4

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4 boneless, skinless chicken breasts

Marinade:

¼ cup Dijon mustard

2 tablespoons fresh lemon juice

1/3 cup extra virgin olive oil

1 teaspoon fresh garlic, pressed

1½ tablespoons minced fresh rosemary (or 1 tablespoon dried)

½ teaspoon coarsely ground black pepper

1½ teaspoons Spike Original Seasoning (optional)

 

1. Combine the ingredients for the marinade in a bowl or measuring cup.

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2. Trim the tenders from the chicken breasts. If the breasts have thin, narrow tips, trim them off, too. You can save the trimmings to make chicken broth.

3. Cover the breasts with wax paper and pound the thicker side. (I just used my fist to flatten them a bit.)

4. Make slices in the chicken breasts at about ½-inch intervals.

5. Put the chicken breasts in a Ziploc bag and add the marinade. Distribute the marinade around the chicken as evenly as possible.

6. Refrigerate the chicken for 6 – 8 hours, turning the bag over occasionally during the day. (I actually only marinated mine for about 4½ hours and it was still good!)

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 Ready to grill

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7. If using a gas grill, turn it on high to heat up for about 10 minutes.

8. Turn the heat to medium and grill the chicken, slit side down, for about 6 minutes.

9. Turn the chicken breasts over to cook for an additional 5 minutes.

10. Using an instant meat thermometer, check to make sure the internal temperature is 165˚.

11. When done, remove to a platter, cover with foil, and let the chicken rest for about 5 minutes before serving.

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