Rosemary Mustard Grilled Chicken
Rosemary Mustard Grilled Chicken is one of my long-time favorite grilled chicken recipes, and everyone in my huge extended family loves this recipe.
PIN Rosemary Mustard Grilled Chicken to try it later.
Rosemary Mustard Grilled Chicken is a recipe that makes me want to hold on to summer! Once the Fourth of July is over, do you start to feel like summer is slipping away? I feel that way sometimes, and that’s when I want to start reminding you about my favorite summer recipes so you’ll make them at least once before before summer is over!
Even though Very Greek Grilled Chicken has long been the most pinned and viewed grilled chicken recipe on the blog and one summer I made Garlic, Lemon, and Herb Grilled Chicken Breasts over and over, if you asked me which grilled chicken recipe I’ve personally made the most often, this Rosemary Mustard Grilled Chicken would win, hands down. I’ve made this chicken that’s marinated in lemon, olive oil, mustard, garlic, and chopped fresh rosemary for family parties, wedding showers, baby showers, dinners with friends, and even just for dinners for myself. No doubt about it, this is my signature grilled chicken recipe, and lots of the cooks in my huge extended family make it regularly as well.
The recipe can be adjusted to your taste and what you have on hand, and it will always turn out well. When I have lots of lemons sometimes I increase the lemon juice a little for a slightly more lemony tasting chicken. I’ve used dried rosemary or fresh rosemary and both are good. If you don’t have Spike Seasoning or celery seed, no worries; use some kind of all-purpose spice mixture or skip it entirely. If your family is lukewarm on Dijon, you could use regular mustard and it will still be good. No matter how you make this recipe, I bet you’re going to love it!
What if you don’t have an outdoor grill?
I’d cook grilled chicken like this all winter long on a stove-top grill pan with ridges (affiliate link) or on a George Foreman Grill (affiliate link) if it wasn’t grilling season, so try that if you don’t have an outdoor grill.
Tips for Juicy Grilled Chicken Breasts:
If you’re not that experienced at making chicken breasts on the grill, check out my post on How to Make Juicy Grilled Chicken Breasts!
How to Make Rosemary Mustard Grilled Chicken:
(Scroll down for complete recipe including nutritional information.)
- If you’re using fresh rosemary, chop it very finely. If you use dried rosemary, I would grind it in a Mortar and Pestle (affiliate link).
- Whisk together marinade ingredients.
- Make slits going across the chicken breasts.
- Then put the chicken in in a plastic bag or plastic container with a snap-tight lid, add the marinade, and let it marinate in the fridge for 6 hours or more.
- When it’s time to grill, spray or brush the grill with oil, then preheat the grill over medium-high heat.
- Lay chicken on the diagonal across the grill grates and cook 3-4 minutes (until you see grill marks); then rotate and cook 3-4 minutes more to get marks going the other way.
- Turn chicken over and cook until it feels firm (but not hard) to the touch, or use an instant read meat thermometer (affiliate link) to test chicken until it reaches 165F.
- Serve hot, and wait for compliments.
- If you don’t have an outdoor grill, this chicken could also be cooked in a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill with good results (affiliate link).
Leftover Rosemary Mustard Grilled Chicken is great over a leafy green salad, or make it into a Beat-the-Heat Chicken Salad.
More Ideas for Chicken Dinners:
Slow Cooker or Pressure Cooker Chicken Recipes Index Page ~ Slow Cooker or Pressure Cooker
Instant Pot Low-Carb Greek Chicken Tacos ~ Kalyns Kitchen
Indian-Spiced Grilled Chicken ~ The Lemon Bowl
Grilled Fusion Chicken ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
This Rosemary Mustard Grilled Chicken is one of my long-time favorite grilled chicken recipes! You might get flare-ups if the marinade drips down when you put the chicken on the grill. I spray water on them, even though some experts say not to do that. Don’t baste chicken with the reserved marinade because it contains bacteria from the raw chicken. This recipe adapted years ago from a cookbook and I no longer remember where I saw it! Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Rosemary Mustard Grilled Chicken or Zucchini
Ingredients
Instructions
For Chicken:
For Zucchini:
Notes
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 378Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 102mgSodium: 1066mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 38g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Rosemary Mustard Grilled Chicken is a perfect main dish for any phase of the South Beach Diet, and it would be approved for low-carb, Keto, and low-glycemic diet plans. With approved mustard, the recipe could even be Paleo or Whole 30. Spike Seasoning is not Paleo, so use another approved seasoning if needed.
Find More Recipes Like This One:
Use the Grilling Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
58 Comments on “Rosemary Mustard Grilled Chicken”
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My family loves this chicken recipe! Thank you!!!!
So glad you have enjoyed it, thanks Marcy!
Kalyn, sorry, I should have mentioned that we only use part of the marinade on the chicken and reserve the other half for basting! We usually make a double batch so we’ll have enough!
Oh good! Glad to hear that. I never want to assume that people know things, but sounds like you definitely know what you’re doing!
I have a very similar recipe that is also my signature chicken dish and has been in our family for at least 60 years (no kidding!). We use a few different ingredients…we use lemon pepper in place of the Spike Seasoning and use thyme instead of rosemary, omitting the celery seed. We also use the marinade to baste the chicken as it grills so it developes a nice coating on the chicken. We also find that using plain ole yellow mustard works best, as the taste of Dijon is almost too subtle and gets lost in the grilling. Anyone not trying your recipe because they don’t like mustard is really missing out! I am definitely going to try your version and I KNOW it will be fabulous!
Hi Judy,
Fun to hear about a similar recipe that you’ve enjoyed. I think mustard + chicken + herbs is such a great combination. I hope you are reserving some marinade that hasn’t had raw chicken in for the basting, although obviously it hasn’t hurt you. But I have always heard not to baste with marinades that have been used on meat because there may be bacteria in the marinade that doesn’t get cooked long enough if it’s basted on towards the end of the cooking time.
And now you have inspired me to try this with regular yellow mustard because I love that flavor!
Has anyone tried this recipe stove top? I don’t have a grill.
If you have a stovetop grill pan with ridges (or something like a George Foreman Grill) you could definitely cook it that way. I’m not sure about just cooking in a frying pan, but it may work.
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I was nervous to try this recipe because I’m not a mustard fan, but I am so glad I did – my husband and I were blown away by how delicious it is! This is my favorite recipe from this blog which is saying A LOT.
Highly recommend it to everyone looking for a flavorful chicken marinade, regardless of if you like mustard or not!
Oh wow, thank you! So glad you enjoyed it. Definitely one of my personal favorites to make for guests.
This has become one of my favorite recipes! I made it for Father's Day last month and it was once again a hit. Our daughter's fiance told her it was the best chicken he ever had in his life! He gets to have it again tonight. I'm making it for my husband's birthday dinner. Thanks so much for such a great recipe. I love that it's super easy for entertaining.
So glad you are enjoying the recipe Kath. I have made this over and over for events for my own family.
Barb, so glad you liked it! And good to know that it can be marinated that long.
Just came across this recipe. Due to circumstances beyond my control ( thunder storms at supper time) this was not marinated for 6 hrs but 3 DAYS!! It was still awesome! My mate does not like chicken much but I got a 'pretty good' from him. Will definitely try this on him again!! Maybe. Next year
Kellie, I've never done it that way and I would probably keep them separate. It might be fine, but I just don't know enough to say for sure.
Kellie, I've never done it that way and I would probably keep them separate. It might be fine, but I just don't know enough to say for sure.