Grilled Chicken With Lemon, Rosemary, and Mustard

Total Time
2hrs 20mins
Prep
2 hrs
Cook
20 mins

Easy to prepare and very flavorful. The lemon, rosemary and mustard combine beautifully...none of the flavors dominate. Adapted from Bon Appetit, July 2003.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

Wow, this was divine. The marinade made the meat so tender, and the basting sauce was really icing on the cake. I have to admit I realized I was out of lemon juice when I put the meat in to marinade so I substituted lime, but bought some in time to use lemon juice in the basting sauce. We enjoyed it atop an entree salad with Simple Cider Vinaigrette for dressing--the two were a match made in heaven! I will make this again for sure, both for salads and to enjoy as a typical "meat and two" meal. I imagine the marinade and sauce would be heaven on bone-in pieces as well! Made for PRMR.

5 5

This chicken was fabulous! We couldn't get enough of it. Loved the lemon, rosemary and mustard flavors. It was so easy to fix too. We will be using this recipe alot. Thanks for posting this wonderful recipe.

4 5

Great chicken! I used bone-in chicken drumsticks and thighs. Marinade and basting sauce was great, cooking chicken longer due to the bone-in chicken pieces.