Grilled Chicken with Rosemary, Lemon and Mustard Marinade

Chef Thomas
This is a simple, great tasting recipe you will love!


  • Four lbs. chicken breasts
  • 1/2 cup lemon juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon minced fresh rosemary
  • Fresh rosemary sprigs


  • In a 2-gallon zip-lock plastic bag, mix together all ingredients except the sprigs.
  • Add boneless, skinless chicken breasts and turn to coat.
  • Close bag and refrigerate for a minimum of 30 minutes or maximum of 1 day and turn occasionally.
  • Drain chicken and discard remaining marinade. Grill chicken.
  • Garnish with sprigs and serve with rice.