Monday, January 30, 2012

Grilled Rosemary-Dijon Chicken

I needed a protein to add to dinner and initially wanted something "Frenchy" to go with the (not so) French Onion Soup. I decided on chicken - simple enough - but then began to experiment with ingredients for the dish, resulting in a tasty marinade for a grilled chicken full of flavor. The thought process was rather scattered so I'll save you from that, but starting out I knew I would use Dijon mustard and fresh rosemary. From there, the final product somehow came together. I did my best to measure out the ingredient use and it goes a little something like this....

Grocery List:
  • 3 tbsp. olive oil
  • 1 tsp. lemon juice
  • 1 tsp. soy sauce
  • 1 tbsp. dijon mustard
  • 1 tsp. fresh rosemary
  • Garlic powder to taste
  • Salt to taste
  • 2 chicken cutlets (4-6 oz. each)
In a small bowl, combine the first 5 ingredients and whisk together. After the success of the soy sauce to achieve the taste I was seeking for the soup, I decided to use it as an ingredient again with this marinade. Results? Fantastic, adding just the right amount of punch to soften, yet compliment the Dijon. Season with garlic powder and salt, to taste. Finger-tip test it out to make sure your taste buds agree with what is in the bowl and adjust if needed.

Heat a griddle pan to medium heat (a 6 on the dial) and place your chicken cutlets on the pan. Cook for 3 minutes. Brush the rosemary-Dijon concoction over top and flip.

Cook the chicken on the flipped side for another 5 minutes, smothering the top in a layer of the marinade as it grills. Do one more flip for 1 minute each and your chicken should be cooked through with faint, yet handsome, grill marks on either side. Top with additional rosemary for garnish and you are ready to serve.

Tastefully yours, 

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