Renees Chicken Marinade Food

GRILLED MAPLE MUSTARD CHICKEN

Steps:

• In the bowl of the marinating container measure out both mustards, maple syrup, and vinegar.
• Finely chop rosemary* and add to the marinade. Stir to combine.
• Trim any excess fat from the chicken then sprinkle with salt and pepper.
• Place chicken in the marinade and stir to ensure chicken is coated well.
• Refrigerate marinating chicken up to 24 hours, but no less than 30 minutes.
• Heat gas grill to about 350 degrees with medium-high heat.
• Remove chicken from the marinade, wiping excess marinade against the edge of the bowl, and grill over direct heat for 3 - 4 minutes per side.
• Check the internal temperature to ensure it has reached 165 degrees. Remove from grill and let rest 3 - 5 minutes prior to serving.

CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.