Rosemary Mustard Grilled Chicken or Zucchini

Ingredients

• 8 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard
• 1/4 cup fresh lemon juice
• 2/3 cup good quality extra virgin olive oil
• 2 tsp. garlic powder or minced fresh garlic, fresh is best
• 2 T crumbled dried rosemary or 3 – 4 T minced fresh rosemary
• 1 tsp. coarse ground black pepper
• 1 T Spike Seasoning
• 1 tsp. celery seed, optional

Directions

1. For chicken, place the rosemary in a small ziploc bag and crush it with a meat mallet or another heavy tool until the leaves are broken down and a little powdery. Stir together all of the marinade ingredients.
2. Trim away any fat or unwanted bits from the chicken breasts. Cut small shallow slits crosswise along each piece, taking care not to cut too deeply, so the marinade can work its way in and the chicken cooks more evenly.
3. Add the chicken and marinade to a large ziploc bag, seal it, and refrigerate for at least 6 hours or all day.
4. When it is time to grill, remove the chicken from the refrigerator and let it come to room temperature.
5. Clean the grill well, then oil it with grilling spray or brush it with oil. Heat the grill to medium-high heat. If food tends to stick on your grill, you can rub the grates with a paper towel dipped in olive oil right before adding the chicken.
6. Place the chicken on the hot grill on a diagonal to the grates. Cook for 3-4 minutes, or until grill marks show when you lift an edge. Turn the chicken so it angles the other way across the grates, and cook for another 3-4 minutes, until the crosshatch marks appear.
7. Flip the chicken and continue grilling until it feels firm to the touch, but not hard. The total time will vary with the thickness of the chicken breasts and the heat of the grill. For the most reliable check, use an instant-read thermometer and cook the chicken to 165F.
8. For zucchini, the same marinade works with a shorter marinating time, though it can also sit all day. Slice the zucchini lengthwise into pieces about 3/8 inch thick. This is a good way to use larger zucchini, as long as they are not too oversized.