Moist Rosemary Chicken

Yum, yum!  This chicken lives up to its name, “Moist Rosemary Chicken.”  With only four ingredients, this grilled chicken recipe is too simple and delicious not to try.  I grilled this chicken in a Le Creuset grill pan on the stove over medium-high heat instead of using a charcoal or gas grill.  My reasoning…. I am scared to death of fire!  Let me clue you in to a little secret of mine:  in high school and college, I have never ever lit a bunsen burner in chemistry!  I was always too scared that I would either light myself or the room on fire, so I always had my partner do it.  To this day, I am still not a fan of fire, thus, I will probably never grill outside.
That’s not to say that I don’t like grilled food…it’s actually my favorite – burgers, grilled chicken, shrimp, chateaubriand steak, you name it, I like it!  However, to get to enjoy these types of food I have two options.  One, let my dad or husband use the grill (the later… my husband does not know how) or two, grill inside, on the stove (which is what I did tonight).

You’ve got to try this irresistible and extremely easy grilled chicken as soon as possible.  I got this recipe from Fine Cooking July 2004 issue.  I love that magazine.  Enjoy!

Moist Rosemary Chicken
3-1/2 to 4 lb. skinless, boneless chicken breasts or thighs, rinsed and patted dry
Kosher salt and fresh coarsely ground black pepper
1/3 cup Dijon mustard
1/3 cup mayonnaise or light mayo
1/2 tsp. chopped fresh rosemary

1.  Heat a gas grill to medium high (I grilled my chicken on a grill pan on the stove).  Remove tenderloins from the chicken breast for more even cooking; reserve for another use.
2.  Put the chicken in a large bowl and season with 1-1/2 tsp. salt and lots of fresh coarsely ground pepper. Add the mustard, mayonnaise, and rosemary and mix thoroughly to combine and to coat the chicken well.
3.  Spread the chicken out on the grill, watching the heat carefully.  Cover the grill.  Grill the chicken on one side until golden-brown grill marks form, 2 to 3 minutes.  Rotate the chicken 90 degrees and grill for another 2 to 3 minutes.  (To get a crosshatch of golden grill marks); flip and repeat on the other side, grilling for another 4 to 5 minutes (for a total cooking time of 8 to 10 minutes) until cooked through.  The chicken should be firm and golden brown all over.  Arrange on a platter and serve family style.

Yield:  8 servings
Fine Cooking July 1, 2004

Nutritional Information:  size based on eight servings
Calories (kcal): 280
Fat:  12g
Protein:  40g
Carbohydrates:  0g
Sodium:  710mg
Cholesterol:  115mg
Fiber:  0g

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