Zutaten für Grilled Mustard And Herb Chicken
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Zubereitung von Grilled Mustard And Herb Chicken
- De-bone one whole chicken (approximately 3-4 lbs).
- In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons Dijon mustard, 1 tablespoon red wine vinegar, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary, and 1 teaspoon salt.
- Place the deboned chicken in a large resealable bag or container. Pour the marinade over the chicken, ensuring it's fully coated. Refrigerate for at least 24 hours.
- Preheat your grill or barbecue to high heat. You should see visible smoke.
- Place the chicken skin-side down on the hot grill.
- Let the chicken sear undisturbed, allowing the skin to crisp and brown. Expect smoke and sizzling! This should take approximately 4-5 minutes.
- Flip the chicken and continue to grill for another 4-5 minutes, or until the juices run clear when pierced with a fork and the internal temperature reaches 165°F (74°C).
- Remove from grill and let rest for 5 minutes before serving.
- Serve immediately with a generous sprinkle of sea salt and a squeeze of fresh lemon juice.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
9g
Carbs
0g
