Mustard Rosemary Marinade For Chicken Fish Food

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GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

MARINATED ROSEMARY CHICKEN



Marinated Rosemary Chicken image

This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 broiler/fryer chicken (3 pounds), cut up and skin removed

Steps:

  • In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange

ROSEMARY-THYME MARINADE



Rosemary-Thyme Marinade image

With the end of the holiday season, I'm ready to return to more normal eating habits. Breaking out my little George Foreman and looking for ways to prepare chicken, fish and vegetables. Came across this on another site and thought it would work well with poultry or zucchini or potatoes.

Provided by justcallmetoni

Categories     Lemon

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup water (or use more oil if you are not concerned about calories)
1/4 cup lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest

Steps:

  • Mix all ingredients together in a small bowl or resealable bag.
  • The orginal recipe did not include marinating times but I would suggest at least 2 hours for chicken, preferably overnight. Since fish tends to cook in marinades, 30 minutes should do. For vegetables, firmer vegetables can go longer but something like zucchini or yellow squash might be ready in 20-30 minutes.

ROSEMARY, GARLIC AND LEMON MARINADE



Rosemary, Garlic and Lemon Marinade image

Provided by Jamie Oliver

Time 15m

Yield 1 cup

Number Of Ingredients 5

2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper

Steps:

  • Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD



Grilled Chicken With Lemon, Rosemary, and Mustard image

Easy to prepare and very flavorful. The lemon, rosemary and mustard combine beautifully...none of the flavors dominate. Adapted from Bon Appetit, July 2003.

Provided by swissms

Categories     Chicken Breast

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 9

8 large boneless skinless chicken breast halves
1/4 cup fresh lemon juice
4 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/4 cup butter (original recipe calls for 1/2 cup unsalted butter)
1 1/2 tablespoons finely chopped fresh rosemary (can substitute 1 t. dried)
2 large garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard

Steps:

  • In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
  • Chill at least 2 hours and up to 4 hours, turning occasionally.
  • Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
  • Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
  • Transfer chicken to platter and serve.

Nutrition Facts : Calories 198.8, Fat 9.3, SaturatedFat 4.4, Cholesterol 90.8, Sodium 315.7, Carbohydrate 2.2, Fiber 0.6, Sugar 0.5, Protein 25.8

ROSEMARY MUSTARD MARINADE



Rosemary Mustard Marinade image

This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work perfectly here.

Provided by Alejandro Junger

Categories     HarperCollins     Marinade     Rosemary     Mustard     Lemon Juice     Garlic     Soy Sauce

Yield 1 cup

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons wheat-free tamari
1 teaspoon chopped fresh rosemary
2 teaspoons whole-grain mustard
1 large garlic clove, minced

Steps:

  • Whisk together all the ingredients in a bowl, or blend them in a blender, until the mixture is well combined.
  • Refrigerate the marinade in a container for up to one week.

MUSTARD AND ROSEMARY CHICKEN



Mustard and Rosemary Chicken image

I never though mustard and rosemary would go together but this is not too bad at all,maybe a bit too much for young children with all the pepper.

Provided by djmastermum

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup French mustard
1/4 cup grainy mustard
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon crushed garlic
1 tablespoon cracked black pepper
1 tablespoon coarsely chopped fresh rosemary
6 small zucchini, halved lengthways
1 small read capsicum, sliced thinly
8 chicken thigh fillets, halved
chopped parsley

Steps:

  • Preheat over to hot. Combine mustard's, juice, oil, garlic, peper, rosemary, zucchini,.
  • and capsicum in a large bowl, add chicken.
  • Cover and stand 10 minutes.
  • Remove chicken, reserve marinade and vegetables.
  • Place chicken on oil covered rack in a baking dish and bake uncovered in hot oven 15 minutes.
  • Place marinade and vegetables in saucepan cook until tender.
  • Serve chicken and vegetables garnished with parsley.

Nutrition Facts : Calories 277.4, Fat 13.5, SaturatedFat 2.5, Cholesterol 114.5, Sodium 310.9, Carbohydrate 9.7, Fiber 3.1, Sugar 5.4, Protein 30.4

MUSTARD & ROSEMARY MARINADE FOR CHICKEN & FISH



Mustard & Rosemary Marinade for Chicken & Fish image

This is a very simple marinade. Its great for grilling, BBQ or pan-frying. Great on chicken breast fillets or kebab skewers. Great on light flavoured white fish fillets. You can vary the quantity of ingredients used to suit your taste preferences.

Provided by Jubes

Categories     Australian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

3 tablespoons coarse grain mustard
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, crushed (you can use bottled minced garlic)
1 tablespoon finely chopped rosemary

Steps:

  • Combine all ingredients together.
  • Marinate chicken or fish 10 minutes.
  • Grill, BBQ or panfry chicken or fish until browned and cooked through.
  • Garnish with a rosemary sprig to serve.

Nutrition Facts : Calories 499.3, Fat 54.1, SaturatedFat 7.5, Sodium 2.6, Carbohydrate 6.6, Fiber 0.6, Sugar 1.5, Protein 0.5

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