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| 2 Tbsp. | Stone ground or Dijon-Style Mustard |
| 1/4 Cup | Fresh Rosemary, coarsly chopped |
| 1/4 Cup | Lemon Juice, freshly squeezed |
| 1 Tbsp. | Dark Brown Sugar |
| 3 Tbsp. | Extra-virgin Olive Oil |
| 4 | Garlic, finely chopped |
| 1/2 Tsp. | Salt |
| 1/2 Tsp. | Ground Black Pepper |
| 4 | Boneless Chicken Breasts |
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| 1. |
In a large bowl, combine mustard, rosemary, lemon juice, sugar, oil, garlic, salt and pepper to taste. Add chicken. Toss to coat, being sure to rub the marinade under the skin. Cover; set aside for at least 30 minutes (or refrigerate for up to 2 hours). |
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| 2. |
Prepare charcoal grill or preheat gas grill on medium. |
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| 3. |
Transfer chicken to the grill rack, cover and grill, turning as necessary, until cooked through, 10 to 15 minutes on each side. Serve hot, warm or at room temperature. |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Chicken
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
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