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.
Rosemary Mustard Grilled Chicken is a recipe that makes me want to hold on to summer! And even though Very Greek Grilled Chicken is probably most pinned and viewed grilled chicken recipe on the blog, 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 tasty 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 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 the tasty marinade is also great on zucchini if you like the sound of that! No matter how you make this recipe, I bet you’re going to love it!
What ingredients do you need for this recipe?
- boneless, skinless chicken breasts
- Dijon mustard, or mustard of your choice
- fresh-squeezed lemon juice, I used my
- extra virgin olive oil
- Garlic Powder (affiliate link) or Minced Garlic (affiliate link)
- crumbled dried rosemary or minced fresh rosemary
- coarse ground black pepper
- Spike Seasoning (affiliate link), or use any all-purpose seasoning if you don’t have spike)
- Celery Seed (affiliate link), probably optional but good in this
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 this recipe:
(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:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
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.
Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 102mgSodium: 1066mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 38g
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.
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.
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.
Historical Notes for this Recipe:
Rosemary Mustard Grilled Chicken was first posted in 2005, and I’ve made it over and over since then! The recipe was last updated in 2021.