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!
- 8 boneless, skinless chicken breasts
- 1/2 cup Dijon mustard (or mustard of your choice)
- 1/4 cup fresh lemon juice
- 2/3 cup good quality extra virgin olive oil
- 2 tsp. garlic powder or minced fresh garlic
- 2 T crumbled dried rosemary (see below) or 3 – 4 T minced fresh rosemary
- 1 tsp. coarse ground black pepper
- 1 T Spike Seasoning (optional, but recommended, or use any good all-purpose seasoning if you don’t have spike)
- 1 tsp. celery seed (optional)
- To crumble rosemary, put the desired amount into a small ziploc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered. If you're using fresh rosemary, make sure it's very finely minced.
- Mix all the marinade ingredients.
- Trim all fat undesirable parts from chicken breasts, then make small slits going crosswise down the length of each piece of chicken. This is to help the chicken cook more evenly. Be careful not to cut too far into the chicken.
- Put chicken and marinade into large ziploc bag and let marinate in the refrigerator at least 6 hours or all day.
- When you’re ready to cook, take chicken out of the fridge and let it come to room temperature.
- Make sure your grill is clean and spray or brush with oil or grilling spray, then preheat grill to medium-high heat. (Sometimes I use a paper towel dipped in olive oil to rub oil on the grill again immediately before I put the chicken on. Try that if you have a problem with meat sticking on the grill.)
- Lay chicken on the preheated grill at an angle to grill grates and cook 3-4 minutes (or until you see grill marks when you lift up the edge of the chicken.) Rotate chicken going the opposite angle to the grill grates and cook 3-4 minutes more (or until you see criss-cross marks when you lift up the edge of the chicken.)
- Turn chicken over and cook until chicken is firm (but not hard) to the touch. Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is. For the most accurate way to tell when chicken reaches the safe temperature of 165F, use an instant read meat thermometer (affiliate link)to test chicken.
- To use this marinade for zucchini you can shorten the marinating time, although I have marinated it all day when I was going to be out and it turned out great.
- Cut zucchini pieces into lengthwise slices about 3/8 inch thick. This is a great use for larger zucchini that has escaped you, as long as they are not too huge.
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!
Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 102mgSodium: 1066mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 38g
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 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.
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.