Sunday, May 18, 2008

Rosemary Mustard Grilled Chicken Recipe

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Grilled Chicken(Updated May 2008) Saturday night I had a wedding shower for my beautiful niece Kristen and I made this rosemary mustard grilled chicken, the same grilled chicken I've made for so many other family wedding showers. This is my *signature* grilled chicken recipe, something I've been making for years, so it's certainly time to make it a Recipe Favorite on the blog (not to mention a new photo!)

If you try this recipe, it's the kind of thing you'll make over and over again, and the recipe is pretty much foolproof. When I have lots of lemons sometimes I increase the lemon juice a little for a slightly more lemony tasting chicken. I've used dried rosemary or fresh rosemary. If you don't have Spike Seasoning or celery seed, no worries. If your family is lukewarm on Dijon, you could use regular mustard and it will still be good. This same marinade is also equally good on zucchini, or you can use zucchini and chicken and make kabobs. (Have I convinced you yet that this is a great recipe?)

(I first posted this recipe when Alysha at The Savory Notebook had a blog event and the theme was My Most Requested Recipe; there was no doubt that this dish was the recipe I had to send.)

Rosemary Mustard Grilled Chicken
(8 servings, can be cut in half, but the leftovers are good on salad. I no longer remember where I originally found this recipe, but I adapted it from a cookbook.)

(If you're not that experienced at grilling chicken, you may want to read this post with step-by-step photos of how to make grilled chicken breasts.)

8 boneless, skinless chicken breasts

1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
2 tsp. garlic powder or minced fresh garlic (fresh is best)
2 T crumbled dried rosemary (or use 3 T minced fresh rosemary)
1 tsp. coarse ground black pepper
1 T Spike Seasoning (optional, but recommended)
1 tsp. celery seed

(To "crumble" rosemary, put the desired amount into a small zip loc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered.)

Trim all fat and tendons from chicken, then make small slits going crosswise down the length of each chicken breast. This is to help the marinade penetrate the meat better. Be careful not to cut too far into the chicken. Put chicken and marinade into large zip loc bag and let marinate at least 6 hours or all day.

Grill chicken over medium-high heat until well browned and firm (but not hard) to the touch, about 25 minutes. To get criss-cross grill marks, rotate 45 degrees after about 5 minutes on first side. You may need a spray bottle to squirt out the flames when you first put this on and the oil drips down. (Don't baste with the reserved marinade because it contains bacteria from the chicken.)

For zucchini you can shorten the marinating time, although I have marinated it all day when I was going to be out and it turned out great. Cut zucchini pieces into lengthwise slices about 3/8 inch thick. This is a great use for larger zucchini that has escaped you, as long as they are not too huge. Another great variation of this recipe is to make kabobs with chunks of chicken and zucchini alternating on skewers after they have been marinated separately.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
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South Beach Diet and Low-Glycemic Suggestions:
This chicken is a perfect main dish for any phase of the South Beach Diet. In the photo I served it with Spicy Mexican Slaw with Lime and Cilantro. For phase two or three you could add something like Farro with Mushrooms, Thyme, and Balsamic Vinegar.

More Ideas for Grilled Chicken from Kalyn's Kitchen:
Curried Chicken on the Grill with Cilantro Chutney
Very Greek Grilled Chicken
Grilled Chicken with Balsamic Vinegar (all phases)
Grilled Fusion Chicken
Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
Grilled Chicken with Lemon, Capers, and Oregano
Grilled Chicken with Tarragon-Mustard Marinade

Find Even more recipes for Grilled Chicken using Food Blog Search.
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  1. I'm having fun reading recipes from your kitchen. I'm excited to try more of them.

  2. Kalyn,
    Wow!! this is the first time I've looked at your blog--there are some great recipes here...I'm going to look each day for my next dinner idea. Thanks for letting me know about your blog!

  3. I have a marinade that's very similar to this, mine's got less oil, more garlic and lemon, and easily 5 times that much fresh rosemary! It's a great combination of flavors and aromas. I made some just the other night and found myself wishing for fresh ears of corn to smear it on. I'll have to try zucchini next year. (You know it was mean linking to this just as it turns to fall for real!)

    I have huge rosemary bushes so I often have woody branches to toss on the fire just before putting the chicken--rosemary smoked food. Yum.

  4. Yum yum yum! I love rosemary with chicken & yours looks divine.

  5. My mouth is watering, my stomach rumbling.... and my dh wont eat mustard ........ *SIGHS!* I guess I will have to fix it for me and not share a single morsel!

    If you get you stevia plants -- mix three parts mint with one part stevia and steep as you usually would.. (I made a HUGE kettle of tea tonite -- mixed chocolate mint and peppermint along with some stevia I found hidden in a baggy) Sweet with out the aftertaste of regular sugar or artificial stuff (which btw I avoid at all costs) and it was delish. I have 3 quarts chilling in my fridge as we speak. (told ya I made a bunch).

    Have a great week!

  6. that's it, you're cooking my chicken from now on. That looks so good! and what a cool event. i'll have to check it out!

  7. Ooh, baby! I love this flavor combination - elegant, fresh, earthy - all at once.

  8. My favorite combinations! I use this kind of marinade on veal chops as well.

    Not a bad way to get through the first Phase of South Beach Diet.

    Thanks for sharing.

  9. Mmmm, I love chicken and I love zucchini. I must definitely try this out.

  10. Wow Kalyn!

    This looks and sounds delicious! Thanks for the recipe. I will definitely be trying this one!

  11. this looks fantastic, can't wait to try it!!

  12. I made this the other day and it was great. Thanks!

  13. Comments before this one were from 2006 when the recipe first appeared on the blog. (It's fun seeing that some of those commenters are still blogging!)

  14. This is by far the best chicken recipe ever! Thanks for the shower Kalyn!

  15. Kristen, you are so welcome. It was really fun!

  16. I will have to try this chicken with the mustard sounds delicious!

  17. This looks lovely, thanks. Does anyone have an idea what we could use instead of spike seasoning (because I'm not sure it can be found in Europe)
    Best wishes

  18. How very funny! I was thinking I need a chicken marinade for tonight. I'll have to be reporting back.

  19. Tanna and Ronell, I think you will really like it.

    Cassandra, Spike is a really complex blend of a lot of ingredients. You can read the ingredients in Spike Seasoning in that post and use a blend of whatever you have. I also think this would taste fine without the Spike Seasoning (that was one of my changes to the recipe.)

  20. I just got a rosemary tree at one of my bridal showers! I can't wait to try some of your recipes!! I love fresh rosemary!

  21. Maria, I know you don't eat chicken, but try this with zucchini, it's great!

  22. Im a kitchen dummy... what does T stands for? Is it tablespoon?

  23. Anonymous, you're right.
    T = tablespoon
    tsp. = teaspoon.

  24. That grilled chicken looks really good!

  25. Sounds delicious! I bet this marinade would be fabulous on grilled salmon.

  26. Karina, I never thought of that, but what a brilliant idea. If I try it, I'll credit you for the idea!

  27. This sounds wonderful Kalyn amd I'm always in the market for quick and easy things to do with chicken :)

  28. I think I found what to make for dinner tonight!

    Thanks for all the great recipes, Kalyn!

  29. Thank you! This is one of the best chicken recipes I've ever made, and your technique produced the best results I've had with boneless skinless breasts. I was out of dijon, so I used 1/2 stone ground mustard and 1/2 Plochman's Beer Mustard. Instead of Spike, I added some Penzey's Old World Seasoning. We also used the marinade for grilled shrimp. They disappeared instantly!

  30. Rache, so glad to hear this worked for you. I've been curious about that Penzey's Old World Seasoning.

  31. Couldn't get tarragon as planned, so I found myself inspired by this idea of mustard and rosemary, only I played around a bit, did it in the slowcooker (whole chicken) with applecider and some of the ingredients you list, then thickened it afterwards and finished it off with whiskey. the rosemary and mustard was a really good combo, so thanks for the inspiration!

  32. Your site has everything I need for finding new, good-for-me recipes. I'm so pleased with the new easy system for printing the recipes. If I could only save the recipes to a personal "cookbook" like I do on and other sites, I wouldn't need those other sites! Any chance of that possibility?

  33. Anonymous, thanks for the nice thoughts about the blog. I can't think of any blogs that have that capability, and right now I don't know any way to make it happen.

    I'm using a bookmarking site called to save links of recipes I want to remember. It's easy to use, and you can make categories. Check it out and see if that might work for you.

  34. I tried out this recipe and it was fantastic! Thanks so much for sharing :)

  35. Daria, thanks. This is a huge favorite in my family too.

  36. I followed your recipe for the marinade but cooked it in a heavy iron skillet instead of the grill. I poured in all of the extra marinade as well and cooked it through. I added a tad of water and deglazed while the chicken was still in the pan. I also added a handful of chopped onions and some fresh chopped basil. I think this was the best chicken I have ever cooked.......... Thanks!!!

  37. Paul, love hearing how you adapted the recipe, thanks for sharing!

  38. There have been two keys to our success with the South Beach Diet....a grill and your blog of recipes. Here both are combined to make a fabulous meal that has my husband begging for more. We barely had enough left over for his lunch tomorrow! SUPER recipe!
    Teresa in Texas

  39. Thanks Teresa. My family also loves this!

  40. Can you marinate the zucchini and the chicken in the same marinade or should they be done separate? I figure that both will be cooked so that the bacteria is killed off. Is this true?

  41. Kellie, I've never done it that way and I would probably keep them separate. It might be fine, but I just don't know enough to say for sure.

  42. Kellie, I've never done it that way and I would probably keep them separate. It might be fine, but I just don't know enough to say for sure.

  43. Just came across this recipe. Due to circumstances beyond my control ( thunder storms at supper time) this was not marinated for 6 hrs but 3 DAYS!! It was still awesome! My mate does not like chicken much but I got a 'pretty good' from him. Will definitely try this on him again!! Maybe. Next year

  44. Barb, so glad you liked it! And good to know that it can be marinated that long.


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