When grilled chicken is on your menu 1-2 times a week, it can get pretty boring and redundant. Luckily, I found this recipe yesterday for a tasty marinade that brought new flavors to boring ol' chicken. Bonus - you probably already have all of the ingredients in your kitchen! (I used dried rosemary instead of fresh.)
Grilled Rosemary Chicken
Photo and recipe from The Novice Chef blog.
1 tablespoon extra virgin olive oil
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped fresh rosemary
1 1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat
Combine the garlic, oil, mustard, vinegar, honey, brown sugar, salt, pepper and rosemary in a shallow dish or large ziploc bag. Add the chicken and turn to coat. Allow to marinate chilled for at least one hour or, up to 24 hours.
Prepare grill. Grill chicken breasts 5-7 minutes per side, or until an internal temperature of 161 has been reached. Remove from grill and cover with aluminum foil. Allow to rest 5 minutes, then top with the juice of 1/2 a lemon before serving.