Rosemary Mustard Grilled Chicken or Zucchini

Directions

To crumble rosemary, put the desired amount into a small ziploc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered. Mix all the marinade ingredients. Trim all fat undesirable parts from chicken breasts, then make small slits going crosswise down the length of each piece of chicken. This is to help the marinade penetrate the meat and make it so the chicken cooks more evenly. Be careful not to cut too far into the chicken. Put chicken and marinade into large ziploc bag and let marinate in the refrigerator at least 6 hours or all day. When you’re ready to cook, take chicken out of the fridge and let it come to room temperature. Make sure your grill is clean and spray or brush with oil or grilling spray, then preheat grill to medium-high heat. Lay chicken on the preheated grill at an angle to grill grates and cook 3-4 minutes Rotate chicken going the opposite angle to the grill grates and cook 3-4 minutes more Turn chicken over and cook until chicken is firm to the touch. Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is. For the most accurate way to tell when chicken reaches the safe temperature of 165F, use an instant read meat thermometer to test chicken.

To use this marinade for zucchini you can shorten the marinating time, although I have marinated it all day when I was going to be out and it turned out great. Cut zucchini pieces into lengthwise slices about 3/8 inch thick. This is a great use for larger zucchini that has escaped you, as long as they are not too huge.