kalynskitchen.com
8 servings
8 boneless, skinless chicken breasts
Marinade:
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
2 tsp. garlic powder or minced fresh garlic (fresh is best)
2 T crumbled dried rosemary (or use 3 T minced fresh rosemary)
1 tsp. coarse ground black pepper
1 T Spike Seasoning (optional, but recommended)
1 tsp. celery seed
(To "crumble" rosemary, put the desired amount into a small zip loc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered.)
Trim all fat and tendons from chicken, then make small slits going crosswise down the length of each chicken breast. This is to help the marinade penetrate the meat better. Be careful not to cut too far into the chicken. Put chicken and marinade into large zip loc bag and let marinate at least 6 hours or all day.
Grill chicken over medium-high heat until well browned and firm (but not hard) to the touch, about 25 minutes. To get criss-cross grill marks, rotate 45 degrees after about 5 minutes on first side. You may need a spray bottle to squirt out the flames when you first put this on and the oil drips down. (Don't baste with the reserved marinade because it contains bacteria from the chicken.)
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
8 boneless, skinless chicken breasts
Marinade:
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
2 tsp. garlic powder or minced fresh garlic (fresh is best)
2 T crumbled dried rosemary (or use 3 T minced fresh rosemary)
1 tsp. coarse ground black pepper
1 T Spike Seasoning (optional, but recommended)
1 tsp. celery seed
(To "crumble" rosemary, put the desired amount into a small zip loc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered.)
Trim all fat and tendons from chicken, then make small slits going crosswise down the length of each chicken breast. This is to help the marinade penetrate the meat better. Be careful not to cut too far into the chicken. Put chicken and marinade into large zip loc bag and let marinate at least 6 hours or all day.
Grill chicken over medium-high heat until well browned and firm (but not hard) to the touch, about 25 minutes. To get criss-cross grill marks, rotate 45 degrees after about 5 minutes on first side. You may need a spray bottle to squirt out the flames when you first put this on and the oil drips down. (Don't baste with the reserved marinade because it contains bacteria from the chicken.)
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
we all liked this quite a bit.
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