Dijon Grilled Chicken with Rosemary Salt
Enhance your culinary talent with Nativo Spices.
Ingredients:
¼ cup dry white wine
¼ cup olive oil
1 tablespoon lemon juice and zest
1 tablespoon Worcestershire sauce
1 tablespoon plus 2 teaspoons Dijon mustard, divided
5 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
2 lbs. boneless skinless chicken breast or thighs.
Method:
Combine wine, olive oil, lemon juice and zest, Worcestershire, and 1 tablespoon mustard. Whisk to combine.
Put chicken in a large plastic bag and pour in marinade, garlic, and rosemary. Massage to evenly coat.
Allow to marinade at least 2 hours, and up to overnight.
When ready to grill, take chicken out of marinade. Pat dry.
Evenly coat with Dijon mustard and generously season with Rosemary Salt and plenty of black pepper.
Grill until chicken reaches 165 degrees. This can also be baked.
¡SERVE AND ENJOY!
