Thursday, December 22, 2011
What's For Dinner?
Joy's (slightly altered) Rosemary Grilled Chicken
2 Tbs stone ground, whole grain or Dijon mustard (preferably Plochman's)
1/4 c. coarsely chopped fresh rosemary
1/4 c. fresh-squeezed lemon juice
2 Tbs dark brown sugar
1/4 c. extra virgin olive oil
4 cloves garlic, finely chopped
1/2 tsp salt
1/2 tsp fresh-ground black pepper
10 chicken thighs
In a large mixing bowl, stir together the mustard, chopped rosemary, lemon juice, brown sugar, olive oil, garlic, salt, and pepper. Toss the chicken pieces in this marinade until thoroughly coated. Refrigerate covered for 1 to 2 hours. Grill or bake the chicken in the marinade (baked lends more juiciness and extra sauce for rice or potatoes - or bread-mopping). Cook 10 to 15 minutes per side.
Preparation Time: 2 hours
Cooking Time: 30 minutes