This morning, I actually remembered to marinate my chicken for tonight’s dinner. I followed this recipe I found online, it seems pretty easy to do and something different so I gave it a try. And then I realize, I DON’T HAVE A GRILL! Whatever, I already marinated the chicken for about 6 hours so I’m not giving this chicken up. So instead I just pan fried it.
Rosemary Mustard Grilled (or Pan-Fried) Chicken
2 skinless, boneless chicken breasts
1/4 cup of fat-free Dijon mustard
1/4 cup of fresh lemon juice
1/4 cup of extra virgin olive oil
1 tsp garlic salt
1 tbsp of crumbled dried rosemary
1 tsp of coarse ground black pepper
1 tbsp of spicy seasoning
1. First, I crumble the rosemary with a wooden stick. I put the rosemary inside a zip loc bag and roll it over with the wooden stick until it is powdered
2. Trim the fat of the chicken and slit diagonally on the chicken so that it will absorb the marinade.
3. Put the marinade and chicken into the zip loc bag and let marinate at least 6 hours or all day.
4. Grill chicken over medium-high heat until well browned and firm. Poke inside the thickest part to make sure it is done.
The results? quite disappointing. I was actually anticipating this chicken to turn out very good and full of flavour because I marinated it for so long! Certainly, I could taste the mustard without any problem but the inside is quite dry. I rather stick with the other chicken recipe that I cooked before, and would have had a better results and more moisture inside. Or was it because I didn’t use the grill?