Grilled Chicken with Rosemary and Mustard

Votes: 2

Time: 2 hours 35 minutes
Complexity: easily
Servings: 4

Grilled chicken with rosemary and mustard - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 chickens, 1500g each, remove backbone and cut in half
Zest and juice of 2 Meyer lemons and 2 more lemons, halved
1 cup Dijon mustard
2 tablespoons finely chopped rosemary leaves
1 teaspoon crushed red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, lemon juice, Dijon mustard, red pepper flakes, rosemary

Cooking the dish according to the recipe:

Combine Meyer lemon juice, zest, mustard, rosemary, and crushed red pepper in a small bowl. Add 1-2 tablespoons of olive oil to the mustard mixture to thin it out.

Generously coat the chicken halves with the mixture and let sit at room temperature for up to 2 hours or overnight in the refrigerator. If you have any leftover mustard mixture, save it for re-coating the chicken when you're ready to cook it.
Preheat the grill to medium heat (you want the chicken to cook as long as possible without burning, which will give you crispy, delicious skin). If necessary, clean the grill with a wire brush and wipe it with an oiled towel to remove any loose crumbs.

Lightly sprinkle the chicken with salt and place it on the grill, skin side down, for 5-6 minutes. If the chicken is burning, move it to a cooler part of the grill; you don't want the chicken to burn too much.

You can read it in article with a step-by-step guide on how to grill chicken.

Once the chicken begins to brown, you can close the grill so the lid can cook the chicken thoroughly on all sides (the lid prevents heat from escaping). Cook the chicken skin-side down for a total of 10-12 minutes, then flip it over and cook for another 10-12 minutes.

If you want to finish cooking the chicken on a grill pan, place the skin-on chicken in the oven at 375°F (190°C) after turning it over. If you have any leftover mustard mixture, brush it on the other side. The chicken is done when a meat thermometer reads 160°F (70°C).
When the chicken is almost done, arrange the lemon halves on the grill, cut side down, so they cook and caramelize at the same time, 5 to 6 minutes before the end of the cooking time.

Remove the chicken from the heat and serve with lemons.