Grilled Chicken With Lemon, Rosemary, And Mustard

Name: Grilled Chicken With Lemon, Rosemary, And Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large boneless skinless chicken breast halves; Marinade; 1/4 cup fresh lemon juice; 4 tablespoons Dijon mustard; 1 teaspoon ground black pepper; Basting Sauce; 1/4 cup butter (original recipe calls for 1/2 cup unsalted butter); 1 1/2 tablespoons finely chopped fresh rosemary (can substitute 1 t. dried); 2 large garlic cloves, minced; 1/4 cup fresh lemon juice; 2 tablespoons Dijon mustard

Servings: persons

8 large boneless skinless chicken breast halves
Marinade
1/4 cup fresh lemon juice
4 tablespoons Dijon mustard
1 teaspoon ground black pepper
Basting Sauce
1/4 cup butter (original recipe calls for 1/2 cup unsalted butter)
1 1/2 tablespoons finely chopped fresh rosemary (can substitute 1 t. dried)
2 large garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard

1
In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
2
Chill at least 2 hours and up to 4 hours, turning occasionally.
3
Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
4
Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
5
Transfer chicken to platter and serve.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 large boneless skinless chicken breast halves, Marinade, 1/4 cup fresh lemon juice, 4 tablespoons Dijon mustard, and more.

Yes, Grilled Chicken With Lemon, Rosemary, And Mustard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!