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Ingredients
- 1 large lemon
- 2 red jalapeno’s
- 2 Tbsp Dijon mustard
- 1 Tbsp fennel seeds
- 2 sprigs rosemary
- 1/2 C olive oil
- Kosher salt
- Cracked black pepper
- 3# chicken breasts w/ skin
Preparation
Step 1
Slice lemon and jalapeno very thin on a mandolin. Chop rosemary. Mix mustard, oil, rosemary and fennel. Rub mustard and herb mixture onto chicken and add lemon and jalapeno. Marinate in ziploc bag for 24 hours.
Aggressively season with kosher salt and pepper. On hot grill, place chicken skin side down. Get a heavy char on skin side of chicken, turn and lightly char other side.
Place lemons and jalapeos from the marinade in a 475 °F oven and cook until crispy, about 15 minutes.
Place chicken in oven and finish cooking 20 minutes, depending on size of chicken.
Remove and serve with crispy lemons and jalapenos.
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