Mustard Rosemary Marinade For Chicken Fish Food

ROSEMARY-THYME MARINADE

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.

HONEY MUSTARD MARINADE FOR CHICKEN OR SALMON

Steps:

• Mix marinade ingredients together.
• Marinate chicken or salmon for about an hour, and then bake until done.

LEMON ROSEMARY CHICKEN MARINADE

Steps:

• In a small mixing bowl combine all ingredients (olive oil, lemon juice, rosemary, garlic, thyme, salt, and pepper) and mix well.
• Pour the marinade into a ziploc plastic storage bag then add the chicken. Squeeze out the excess air while you seal the bag securely.
• Rub the marinade into the chicken through the bag by squishing the marinade around the bagged chicken.
• Refrigerate for at least 4 hours for best results. Freeze for up to 3 months.

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

MUSTARD & ROSEMARY MARINADE FOR CHICKEN & FISH

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.

ROSEMARY, GARLIC AND LEMON MARINADE

Steps:

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

ROSEMARY MUSTARD MARINADE

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

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.

DIJON ROSEMARY MARINADE

Steps:

• In a small glass bowl, whisk the ingredients together until well blended.
• Use immediately or pour into an airtight container, cover tightly, and keep in the refrigerator up to 1 week.

GRILLED ROSEMARY CHICKEN BREASTS

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.

MARINATED ROSEMARY CHICKEN

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.

GRILLED CHICKEN WITH LEMON, ROSEMARY, AND 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.