Dijon Grilled Chicken with Rosemary Salt

Written By Katriel Menendez
 
 
 

Enhance your culinary talent with Nativo Spices.

Ingredients:

  • Nativo Rosemary Salt and freshly cracked black pepper.

  • ¼ cup dry white wine

  • ¼ cup olive oil

  • 1 tablespoon lemon juice and zest

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon plus 2 teaspoons Dijon mustard, divided

  • 5 garlic cloves, minced

  • 1 tablespoon fresh rosemary, chopped

  • 2 lbs. boneless skinless chicken breast or thighs.

Method:

  • Combine wine, olive oil, lemon juice and zest, Worcestershire, and 1 tablespoon mustard. Whisk to combine.

  • Put chicken in a large plastic bag and pour in marinade, garlic, and rosemary. Massage to evenly coat.

  • Allow to marinade at least 2 hours, and up to overnight.

  • When ready to grill, take chicken out of marinade. Pat dry.

  • Evenly coat with Dijon mustard and generously season with Rosemary Salt and plenty of black pepper.

  • Grill until chicken reaches 165 degrees. This can also be baked.

¡SERVE AND ENJOY!

 
Rosemary Sea Salt Rosemary Sea Salt
Rosemary Sea Salt
$12.00
 
 
Katriel Menendez https://www.argentinechef.com
Previous

Bangla Blend - Potatoes
Next

Asado Argentino With Nativo Spices