Lemon Rosemary Mustard Grilled Chicken
This delicious and easy-to-prepare grilled chicken dish combines the bright and zesty flavors of fresh lemon juice, aromatic rosemary, and tangy Dijon mustard for a perfectly balanced flavor profile. The marinade infuses the chicken with moisture and taste, ensuring every bite is juicy and flavorful. Perfect for summer barbecues or a weeknight dinner, this recipe serves eight and is sure to impress your family and friends. Enjoy this elevated take on classic grilled chicken, adapted from Bon Appetit, July 2003.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
boneless skinless chicken breast halves
8 large (none)
fresh lemon juice
1/2 cup (divided)
Dijon mustard
6 tablespoons (divided)
ground black pepper
1 teaspoon (none)
unsalted butter
1/4 cup (melted)
fresh rosemary
1 1/2 tablespoons (finely chopped (can substitute 1 teaspoon dried))
garlic cloves
2 large (minced)
Instructions
1
In a small bowl, whisk together 1/4 cup of fresh lemon juice, 4 tablespoons of Dijon mustard, and 1 teaspoon of ground black pepper until well combined.
2
Place the chicken breast halves in a large zip-lock bag. Pour the marinade over the chicken, seal the bag, and massage gently to coat all pieces evenly with the marinade. Refrigerate for at least 2 hours, or up to 4 hours, turning the bag occasionally for even flavor absorption.
3
In a heavy small saucepan, melt 1/4 cup of butter over medium heat. Add the finely chopped fresh rosemary, minced garlic, the remaining 1/4 cup of lemon juice, and 2 tablespoons of Dijon mustard. Simmer the basting sauce for 5 minutes, whisking occasionally to combine the flavors. This sauce can be made ahead and left at room temperature for up to 4 hours.
4
Prepare the barbecue grill on medium heat and rewarm the basting sauce while grilling.
5
Remove the chicken from the marinade and place it on a preheated grill rack. Cover the barbecue and grill the chicken for 2 minutes on one side. Uncover and continue grilling, basting occasionally with the warm sauce, for about 5 minutes on each side, or until the chicken is cooked through and has nice grill marks.
6
Once fully cooked, transfer the grilled chicken to a serving platter and enjoy hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Lemon Rosemary Mustard Grilled Chicken?
The dish features a balanced flavor profile combining zesty fresh lemon juice, aromatic rosemary, and tangy Dijon mustard.
How many chicken breasts are required for this recipe?
You will need 8 large boneless skinless chicken breast halves.
What is the recommended marinating time for the chicken?
The chicken should be refrigerated in the marinade for at least 2 hours, but no more than 4 hours.
What ingredients are in the initial marinade?
The marinade consists of 1/4 cup fresh lemon juice, 4 tablespoons of Dijon mustard, and 1 teaspoon of ground black pepper.
How do I prepare the basting sauce?
Melt 1/4 cup of butter, then add 1.5 tablespoons of chopped rosemary, 2 minced garlic cloves, 1/4 cup lemon juice, and 2 tablespoons of Dijon mustard, simmering for 5 minutes.
Can the basting sauce be prepared in advance?
Yes, the sauce can be made ahead and left at room temperature for up to 4 hours before grilling.
What is the total amount of lemon juice needed for the entire recipe?
A total of 1/2 cup of fresh lemon juice is required, divided between the marinade and the basting sauce.
How much Dijon mustard is used in total?
The recipe calls for a total of 6 tablespoons of Dijon mustard, divided into 4 tablespoons for the marinade and 2 tablespoons for the sauce.
Can I use dried rosemary instead of fresh?
Yes, you can substitute 1 teaspoon of dried rosemary for the 1.5 tablespoons of fresh rosemary.
What type of butter should I use for the basting sauce?
The recipe specifies using 1/4 cup of unsalted butter.
What grill temperature is recommended?
The barbecue grill should be prepared on medium heat.
How long should the chicken be grilled on the first side with the lid closed?
The chicken should be grilled for 2 minutes with the barbecue covered.
How long does the chicken take to cook after uncovering the grill?
Once uncovered, continue grilling for about 5 minutes on each side while basting with the sauce.
How many servings does this recipe provide?
This recipe is designed to serve eight people.
What is the origin of this specific recipe?
This recipe is an elevated take on grilled chicken adapted from Bon Appetit, July 2003.
What is the best way to store the chicken while it marinates?
It is recommended to place the chicken and marinade in a large zip-lock bag and seal it tightly.
Should the marinade bag be moved during the refrigeration process?
Yes, you should turn the bag occasionally to ensure even flavor absorption.
How many garlic cloves are needed?
The recipe requires 2 large garlic cloves, minced.
How much ground black pepper is used?
The marinade requires 1 teaspoon of ground black pepper.
What should I do with the basting sauce while the grill is heating?
You should rewarm the basting sauce while the grill is reaching the proper temperature.
How do I ensure the chicken is evenly coated with the marinade?
After pouring the marinade into the bag with the chicken, massage the bag gently to coat all pieces.
What is the final step before serving the chicken?
Transfer the fully cooked grilled chicken to a serving platter and serve it while hot.
Is this recipe suitable for a weeknight dinner?
Yes, it is described as an easy-to-prepare dish that is perfect for a weeknight dinner.
Is this a good recipe for summer barbecues?
Absolutely, the bright and zesty flavors make it perfect for summer grilling.
How do I know when the chicken is finished grilling?
The chicken is done when it is cooked through and displays visible grill marks.
What type of chicken cut is used?
The recipe uses boneless skinless chicken breast halves.
What tool should be used to combine the marinade ingredients?
A whisk should be used in a small bowl to combine the lemon juice, mustard, and pepper.
How should the rosemary be prepared?
The fresh rosemary should be finely chopped.
What is the function of the marinade in this recipe?
The marinade infuses the chicken with both moisture and taste.
What heat level should I use to simmer the basting sauce?
The basting sauce should be simmered over medium heat.