Mustard Rosemary Marinade For Chicken Fish Recipes

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.

GRILLED SPATCHCOCK CHICKEN WITH DIJON AND ROSEMARY

Steps:

• Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.
• Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).
• Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).
• Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.
• Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.

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.

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.

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.

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.