Grilled Chicken with Lemons & Dijon – Gluten Free
This last Sunday I just couldn’t decide what to make for dinner.
And you know, I am in the habit of lobbing out dinner options at breakfast.
I just needed some inspiration.
With life on fast forward, or so it seems lately, I have been in the habit of cruising Pinterest or Googling a few ingredients to come up with a quick dinner plan.
Sunday though, I had some time to myself, and eyeing my big collection of cookbooks, I thought I would do the old-fashioned thing and read one, or two.
So, I settled myself into our big leather chair in the kitchen, perfectly situated in the southwest corner surrounded by windows.
A cup of tea and an armful of cookbooks, I lingered over a recipe here, salivated over a picture there.
I knew dinner was in here somewhere, and I must admit all this lingering was making me hungry.
As soon as I saw it, I knew.
Ann Burrell’s Grilled Chicken with Lemons & Dijon!
I had picked her latest cookbook “Cook like a Rock Star” when she was here (her hometown) for a book signing.
In person I felt she is just as she appears on TV. Quirky, fun, full of energy, and a force.
This Chicken was so fantastic, I am now wondering why I haven’t made every darn thing in this book.
It’s perfect in that the recipes are rustic, yet elegant. With easily accessible ingredients.
For those of you who don’t have the time today to linger and sip tea, don’t worry I posted it on Pinterest too.
- 4 lemons, 2 zested and juiced, 2 halved
- 1 cup Dijon mustard
- 2 Tablespoons finely chopped fresh rosemary
- 1 tsp crushed red pepper flakes
- 2 cloves garlic, smashed and finely chopped
- Kosher salt
- Extra virgin olive oil
- 2-3 pound chickens, I used breasts cut in half horizontally and thighs both on the bone
In a small bowl combine the lemon zest, lemon juice, mustard, rosemary, red pepper flakes garlic and a pinch of salt.
Add 1 to 2 tablespoons of olive oil to mixture to loosen it slightly.
Slather this all over the chicken, and let sit for up to 2 hrs room temp or chill overnight in fridge.
Preheat the grill to medium (you want to cook the chicken as long as possible on the grill,
without burning because this will develop a lovely crispy skin.
Place the chicken on grill skin side down and cook for 5-6 mins, if it flares up move to another spot.
Once the chicken has started to brown ad crisp close the lid for a few minutes.
You want to cook skin side down for about 10-12 mins then turn over and cook for another 10-12.
Chicken is cooked throughly when it reaches a internal temp of 165F.
When you have about 5 mins left of cooking time add the lemon halves to the grill cut side down.
Cook for approx. 5 mins.
Remove chicken and lemons to platter.
Carefully squeeze cooked lemons over chicken and serve.