Rosemary Mustard Chicken
This recipe is from the Herbfarm Cookbook and is great whether it is grilled or cooked in the oven. skin on or off.
2 tbsp mustard (ground, whole or dijon -- just not yellow)
1/4 c. freshly chopped rosemary or 2 tbsp dried thyme or herb of choice
1/4 c. lemon juice, preferably freshly squeezed
1 tbsp brown sugar
3 tbsp olive oil
4 cloves garlic, finely chopped
1/2 tsp salt
1/2 tsp ground pepper
3 1/2 to 4 lbs bone-in pieces or ~ 2 lbs boneless pieces, preferably skinless thighs
2 tbsp mustard (ground, whole or dijon -- just not yellow)
1/4 c. freshly chopped rosemary or 2 tbsp dried thyme or herb of choice
1/4 c. lemon juice, preferably freshly squeezed
1 tbsp brown sugar
3 tbsp olive oil
4 cloves garlic, finely chopped
1/2 tsp salt
1/2 tsp ground pepper
3 1/2 to 4 lbs bone-in pieces or ~ 2 lbs boneless pieces, preferably skinless thighs
- Mix mustard, rosemary, lemon juice, brown sugar, olive oil, garlic, salt and pepper in a bowl. Toss the chicken pieces in the marinade until thoroughly coated. Refrigerate, covered, for at least 1-2 hours. Letting it marinate longer is ok, if needed.
- Easy method: Lay chicken pieces on a flat pan. If thighs, place them in a cold oven and cook at 400F for approximately 40 minutes, or until they are at least 165F. If breast, the internal temp is 160F and usually requires less time.
- Broiling method: Preheat the broiler with the oven rack 6-8" from heat. Cook the chicken 10-15 minutes per side. Breasts will be done before thighs.
- Grilling method: Over medium hot coals or medium gas grill, place chicken pieces. Cook them 10-15 minutes per side, checking frequently to prevent burning. Move away from hot spots. Breasts will be done before thighs.
