French | Grilled Chicken with Rosemary and Dijon
Posted on May 1, 2014
Easy and tasty.
Yield: 4 servings
4 boneless, skin-on chicken breasts
6 tablespoons Dijon mustard
2 tablespoons finely chopped fresh rosemary
2 teaspoons sweet paprika
salt, to taste
freshly ground pepper, to taste
Mix mustard, rosemary, and paprika together. Place chicken in an open dish and brush half the mustard mixture over the skin side of the chicken. Season with salt and pepper.
Place chicken on a preheated grill, skin side down. Brush the other half of the mustard over the chicken. Season with salt and pepper. Grill chicken until internal temperature reaches 160° F, flipping once.
Allow to rest 10 minutes before serving.
(Ref. "Grilled Poussins with Rosemary and Dijon" recipe, Home Chef's "Paris Bistro" class.)