Rosemary Mustard Grilled Chicken
½ cup Dijon mustard
¼ cup fresh lemon juice
⅔ cup extra virgin olive oil
2 cloves minced garlic
2 tbsp chopped rosemary
1 tbsp coarse ground black pepper
8 boneless/skinless chicken breasts
- Put all the ingredients including the chicken into a large ziploc bag and mix well.
- Marinate in the refrigerator for at least 6 hours or overnight.
NoteThis recipe also works well with zucchini, just marinate it for less time.
Recipe Author: Kalyn Denny
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