Chicken

Grilled Chicken with Dijon, Garlic and Rosemary

Time to hit the grill

This is a pretty easy chicken dish that doesn’t need a lot of ingredients, but is very delicious

I started with five bone in, split chicken breasts that are skinless and trimmed of any excess fat

Drizzle with some extra virgin olive oil

DSC04511

Sprinkle the chicken with kosher salt, ground black pepper, garlic powder, onion powder and paprika

Let’s work on the glaze

You will need 1/2 cup of extra virgin olive oil, 1/2 cup of dijon mustard, 1 tablespoon of honey, 1 garlic clove, 1 sprig of fresh rosemary, kosher salt and ground black pepper

DSC04514

Add your oil and mustard to a bowl, then add your honey to the bowl along with your salt and pepper

Pull your rosemary leaves off of the stem, peel your garlic and give both a chop, then add to the bowl

Give it all a nice whisk

Set your grill to indirect cooking and place the breasts bone side down, This will allow them to cook without drying out the meat

Cook for 10-15 minutes, then flip and start basting

Continue to flip and baste generously with your mustard sauce until a thermometer inserted in the thickest part registers around 165 to 170 F

Remove and let rest at least 10 minutes before serving

DSC00039

Enjoy!!!

Simply Sundays! ~ Chicken with Dijon, Garlic and Rosemary

  • Servings: 5
  • Time: 35 Min
  • Difficulty: Medium
  • Print

Ingredients

4-5 bone in Chicken breast halves

1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

1 tablespoon of paprika

For the Glaze

1/2 cup extra virgin olive oil

1/2 cup dijon mustard

1 garlic clove

1 tablespoon of honey

1 sprig of rosemary

kosher salt

ground black pepper

Directions

Drizzle the chicken with some extra virgin olive oil, then sprinkle the chicken with kosher salt, ground black pepper, garlic powder, onion powder and paprika

In a bowl add 1/2 cup of extra virgin olive oil, 1/2 cup of dijon mustard, 1 tablespoon of honey, 1 garlic clove, peeled and chopped, 1 sprig of fresh rosemary, leaves removed from the stem and chopped, kosher salt and ground black pepper. Whisk everyone together

Set your grill to indirect cooking and place the breasts bone side down, This will allow them to cook without drying out the meat. Cook for 10 minutes, then flip and start basting

Continue to flip and baste generously with your mustard sauce until a thermometer inserted in the thickest part registers around 165 to 170 F

Remove and let rest at least 10 minutes before serving

 

0 comments on “Grilled Chicken with Dijon, Garlic and Rosemary

Hey there! We love feedback so please leave your comments below. No need to fill out email address etc.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: