Grilled Honey Mustard Rosemary Chicken

By johnwhorfin

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 3 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh rosemary, coarsely chopped
• 2 pounds boneless, skinless chicken breasts or thighs
• Lemon wedges for serving

Details

Servings 6
Adapted from melskitchencafe.com

Preparation

Step 1

Whisk together the olive oil, mustard, honey, garlic, salt, pepper, and rosemary. Place the chicken in a gallon-size ziploc bag and pour in the marinade. The mixture will be pretty thick; that's ok. Press out excess air, seal the bag and then gently mash the bag with your hands until the marinade mixture evenly coats the chicken.

Preheat an outdoor grill to about 350 degrees and cook the chicken for 6-7 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer. Tent with foil and let rest for 5 minutes.