I adapted this recipe from my friend Jen’s great cooking blog, bakinandeggs.com, who I believe also adapted it from a recipe she found elsewhere. Needless to say, it’s really good and simple. The marinade includes a little honey and the natural sugars found in honey really make the chicken brown nicely. Plus, you know I can’t pass up an opportunity to showcase my herbs from my beloved herb garden.
Make this part of your summer grilling repertoire. I think I threw in some grilled okra (tossed with olive oil, Cavendars Greek Seasoning and pepper — thanks, Amanda!) and a fresh fruit salad to round out this summer meal.
Prepare the marinade before work and when you get home, it will be perfect and ready for the grill. Remember to remove the chicken and let it sit out at room temp for about 10-15 minutes before grilling. This helps the meat cook more evenly. If it’s too cold, the inside won’t always get cooked through before the outside is charred.
Grilled Rosemary Chicken
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 2 garlic cloves, finely minced
- little salt
- as much fresh rosemary, finely chopped, as you want
- 2-4 chicken breasts
In a small bowl, whisk together the marinade. Place the chicken breasts in a ziplock baggie and pour the marinade over it, turning several times to coat well. Chill for about 8 hours.
Heat grill to medium heat, about 350-375. Grill chicken until desired doneness, about 10 minutes on either side, depending on how thick the chicken is.