Dijon Rosemary Chicken Recipes
GRILLED SPATCHCOCK CHICKEN WITH DIJON AND ROSEMARY
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken will grill evenly, absorbs subtle smokiness, and achieves a crispy, golden-brown sear. Slather on our Dijon-rosemary marinade before it hits the flames, and let the flavors soar.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.
- Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).
- Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).
- Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.
- Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.
ROSEMARY DIJON CHICKEN
This was one of the first things I learned how to cook on my own, back in junior high school (not including eggs and grilled cheese sandwiches). My mom got the recipe from a dieting group she was with at the time. Edited: I just made this again, so I have edited the recipe to reflect what I actually did. there were many raves at the dining table over this one. :) Serve this with rice or something to soak up the yummy sauce and you won't be disappointed.
Provided by CraftScout
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet over medium high heat.
- Add chicken breasts and brown on both sides, about 3-5 minutes per side.
- Mix orange juice, mustard and rosemary.
- Pour over chicken.
- Simmer another 10 minutes, turning chicken occasionally.
- Remove chicken to serving dish and turn heat to high. Boil sauce to reduce 1 or 2 minutes until it is thick enough to coat the back of a spoon, and pour over chicken.
Nutrition Facts : Calories 193.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 161.5, Carbohydrate 7.2, Fiber 0.5, Sugar 5.4, Protein 28
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