Grilled Chicken Breasts


rosemary grilled chicken breasts

Guess who got her tax refund?  Note to self, “Do not spend money like a drunken sailor.”  And I’ve been spending money like a drunken sailor.  That is a very thrifty drunken sailor.  I got a terrific buy on boneless chicken breasts.  I do not normally buy these because I can think of better ways to intake tasteless cardboard.  Or can they be made yummy?  One way, is to serve a tasty sauce over them and drown them with it.  Another way is to marinate them in something delightful.  I chose the latter.  This recipe is adapted from one from In the Kitchen with Kath (who says she got it from Kalyn’s Kitchen.

I know its not Summer yet, or barely Spring, but I am so ready for some grillin’.  We’ve had a really trying Winter and I have the blues.  They have even predicted another Nor’easter for this week.  Those cast iron grill pans sure do come in handy.  You don’t quite get that smoky flavor unless you add something to the marinade like smoke flavor or liquid smoke.  But grill pan grillin’ is just fine and dandy or perhaps dine and fandy?

Grilled Mustard and Rosemary Chicken Breasts

Ingredients

  • 4 boneless, skinless chicken breasts (try to make them between 3 and 4 ounces each)
  • salt
  • freshly ground black pepper

Marinade:

  • 1/4 cup whole grain Dijon mustard
  • 1 tablespoons fresh squeezed lemon juice
  • 1/3 cup bottled Greek or Italian vinaigrette
  • 1 1/2 tablespoon fresh rosemary, chopped (or use 1 tablespoon dried)
  • freshly ground black pepper

Instructions

Whisk together the marinade ingredients and pour over the chicken in a glass bowl, or ziploc baggie.  Let marinade 4 to 8 hours, refrigerated.

Preheat grill pan or grill, over medium heat, and coat with a little cooking spray.  If using a grill, please do not spray the grates.  Spray a paper towel and use your tongs to rub the paper towel along the grates to oil them up.

Season the breasts with salt and pepper on both sides and grill for about 6 minutes on the first side.  Turn them and cook to an internal temperature of 165 degrees F.  This will take another 5 minutes or so.  Do not overcook or the chicken will become dry.

Remove chicken to a platter and let rest for at least 5 minutes before digging in.