Ever since I posted that recipe for Mustard Roasted Potatoes, I have been craving all things mustard! I know it might sound strange, but it's true. I really do love the flavor that Dijon brings to dishes. So, when I saw this marinade, I knew I had to try it.
I like this recipe because it used ingredients I had on hand. Actually, it used ingredients I have stocked in my kitchen all the time. That's just convenient and wonderful! It uses dry herbs, which some people might turn their nose up to because fresh is better. But unless you have your own little herb garden, buying all these herbs fresh would put a huge dent in your...or at least my...wallet. Simple, convenient, delicious.
Herb-Mustard Marinated Chicken
Adapted from Better Homes & Gardens Grillin' & Chillin' Cookbook
1/2 cup Dijon mustard
2 Tablespoon extra virgin olive oil
1 Tablespoon dry red wine
1 garlic clove, finely minced
1/2 teaspoon dried crushed rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 black pepper
4 boneless, skinless chicken breasts
In a small bowl, mix together all the ingredients except for the chicken. Rinse the chicken and pat dry. Reserve 3 tablespoons of the sauce for dipping. Spread the remaining sauce over both sides of all the chicken. Allow to marinate in the refrigerator for 4-8 hours.
Preheat grill to 400 degrees. Oil the grill grates. Place the chicken directly over the heat and grill 8-10 minutes per side or until the chicken is cooked through. Carefully remove from grill. Serve with reserved sauce on the side. Enjoy!
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