Grilled Mustard-Rosemary Chicken
In Seattle, the weather is mild enough to grill year-round (and we do), but when spring approaches we are even more inspired to take our cooking outdoors. This grilled mustard-rosemary chicken has been a staple for us for oh-so-many years. It goes seemingly with every side dish imaginable and is especially wonderful with a bread salad. And if you don't have a grill--no worries--I've also included instructions for broiling the chicken, which we do on occasion as well.
You can go directly to the printable recipe or I'll show you how to make it step-by-step...
I think the secret to this marinade is a trio of strong flavors: mustard, lemon, and soy--and their proportions. The mustard helps emulsify the oil, which gives the marinade a thick, creamy texture. The result is a tangy, flavorful coating on the chicken that also penetrates the meat.
1) We'll begin by peeling 2 cloves of garlic (I am using an old potato masher to loosen the skin; using the side of a chef's knife does the job here, too).
2) Mince the garlic finely...
...and transfer it to a medium mixing bowl.
4) Take a medium-sized stalk of fresh rosemary...
...remove its branches...
...and strip off its leaves.
5) Finely mince the rosemary.
6) Add 1/2 teaspoon salt.
7) Cut 1 lemon in half...
...juice the lemon...
...and add 2 tablespoons of lemon juice.
8) Add 1 tablespoon of soy sauce...
...and 2 tablespoons of Dijon mustard.
9) Whisk the ingredients to combine.
10) Add 2 tablespoons of olive oil...
...and whisk in the oil thoroughly until the marinade has a thick, creamy consistency. The mustard works to emulsify the oil, which thickens the mixture, similar to what happens in mayonnaise (egg yolks are also an emulsifier).
11) Put 3 to 4 pounds of chicken in a non-reactive container and pour the marinade over (I'm using about 3 1/2 pounds of chicken breasts here.)
12) You want a thin coating of the marinade even distributed on the chicken pieces. I usually get in there with my hands to make sure they are all well-coated.
13) Marinate in the refrigerator for at least 4 hours--or up to 24 hours.
14) Grill the chicken pieces until the juices run clear (if you've got an instant-read thermometer, grill until the thermometer reads 160 degrees F. when inserted into the thickest part of a chicken piece).
Note: you can also broil the marinated chicken. The following "two tiered" broiling procedure is adapted from Cooks Illustrated:
- Adjust your oven racks so that there is a bottom rack about 12 to 13 inches from the broiler element and an upper rack that is 5 to 6 inches from the element.
- Preheat the broiler.
- Line the bottom of a broiler pan with foil and fit the pan with the broiler-pan top.
- Place the chicken skin-side down on the broiler pan.
- Broil the chicken on the bottom rack until it begins to brown (12 to 16 minutes).
- Turn the chicken so that it is skin-side up.
- Return the chicken on the bottom rack. Continue to broil the skin-up chicken until the skin is browned (if you've got an instant-read thermometer, cook until it reads 160 degrees F. when inserted into the thickest part of a chicken piece).
- Finish the chicken by moving it to the upper rack and broiling it until the skin is dark-spotty-brown, about 1 minute.
Grilled Mustard-Rosemary Chicken
Serves 4.
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoons soy sauce
2 T. olive oil
3 to 4 pound chicken, cut up (or equivalent assortment of chicken pieces)
Whisk together first 6 ingredients. Whisk in olive oil thoroughly until the mixture emulsifies (it should be thick and slightly creamy). Combine the chicken pieces and the marinade so that all the pieces are well-coated with the marinade. Marinate at least 4 hours--or up to 24 hours. Grill or broil the chicken.
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
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