Grilled Herb-Mustard Chicken Breasts
serves 2-4
If you think grilled chicken breasts are boring, think again. The mustard and herb glaze adds extra flavor as well as keeping the chicken nice and moist. Use dried herbs when fresh are not on hand.
vegetable oil (for the grill)
2 bone-in chicken breast halves (1 whole breast)
olive oil (for the chicken)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
1/4 cup Dijon mustard
prep: 20 minutes
total: 50 minutes
grill (gas or charcoal)
grill brush
tongs
2 small bowls
whisk
basting brush
digital instant-read meat thermometer
1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Lightly coat the chicken with olive oil and season the breasts on both sides with salt and pepper. Put the chicken skin side-down on the high-heat side of the grill. Leave it alone to develop dark brown grill marks, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chicken and brown them for a few minutes on the other side.
3. Move the chicken to the low-heat side of the grill, skin side up, and coat the breasts with the mustard-herb mixture. Close the grill lid and cook until the chicken is 160F in the thickest part, 10-15 minutes. (Go ahead and check at 10 minutes.) Remove the breasts to a clean plate to rest 5 minutes before serving.
2. Lightly coat the chicken with olive oil and season the breasts on both sides with salt and pepper. Put the chicken skin side-down on the high-heat side of the grill. Leave it alone to develop dark brown grill marks, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chicken and brown them for a few minutes on the other side.
3. Move the chicken to the low-heat side of the grill, skin side up, and coat the breasts with the mustard-herb mixture. Close the grill lid and cook until the chicken is 160F in the thickest part, 10-15 minutes. (Go ahead and check at 10 minutes.) Remove the breasts to a clean plate to rest 5 minutes before serving.
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