Grilled Lemon Mustard Chicken

IMG_1866Today’s guest blogger is Julia from Lawrence, Kansas.

We had this for dinner the other night together with a Greek inspired side dish of quinoa, cucumber, tomato,red onion, Kalamata olives and feta cheese, lightly dressed with a little red wine vinegar and olive oil. The chicken recipe is from Diane Rossen Worthington’s wonderful book The Cuisine of California. We planned to go to a movie in the afternoon, so I put together the marinade and popped the chicken in the fridge. It marinated for about 3 hours before I grilled it.


Grilled Lemon Mustard Chicken

Serves 4

4 whole chicken breasts, skinned, boned and halved (since there were only 2 of us, I used 3 breast halves and cut the marinade recipe in half.)

½ cup freshly squeezed lemon juice
1 Tbs minced lemon zest
¼ cup Dijon mustard
¼ cup finely chopped fresh herbs (any combination of rosemary, thyme, basil, oregano and parsley.  I skipped the rosemary, as I had none!)
¾ tsp salt
¼ tsp coarsely cracked pepper
Combine marinade ingredients in small bowl – mix well.

In a shallow, non-aluminum dish, arrange chicken breasts, coating both sides with marinade.  Cover and marinate in fridge 2-4 hours.

Prepare grill for medium-heat grilling. (I used a gas grill, heated all burners to high, then reduced heat just before putting chicken on the grates.)  Grill 3 inches from heat for 6-8 minutes per side.  (What I usually do with skinned chicken breasts is turn them after they get a nice char, and then keep turning them every 2 minutes until they are done.  This gives me a little more control over the outcome and they finish up nice and juicy.)

Serve garnished with fresh herb sprigs and slices of lemon, if you like.

If you like quinoa, my recipe is very easy.  Bring one cup of rinsed white quinoa to boil in 1 ½ cups lightly salted water.  Reduce heat and cover, as for rice, cooking for 15 minutes.  Let cool and fluff with a fork. Then I simply add diced, seeded cucumber, chopped red onion, halved cherry tomatoes, chopped, pitted Kalamata olives, crumbled feta cheese and drizzle with red wine vinegar first and then olive oil.  No measuring needed, just add as much as you like until it looks right to you, and do the vinegar and oil with a light hand so as not to overwhelm the rest of the ingredients.  A spritz of lemon juice is also nice.

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