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Name: Rosemary Mustard Grilled Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: not set
Ingredients: 4-5 pounds chicken , cut up leave skin & bones; 1 tbsp olive oil; 1 tbsp Kosher Salt; tbsp course ground black pepper; 4 tbsp spicy mustard; 1 tbsp mayonaise; 2 tbsp rosemary, chopped; 1 tablespoon Maple syrup; 1 cup chicken broth; 1 tbsp butter; 1 handfull wood chips such as hickory optional

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INGREDIENTS

4-5 pounds chicken , cut up ; leave skin & bones
1 tbsp olive oil
1 tbsp Kosher Salt
tbsp course ground black pepper
4 tbsp spicy mustard
1 tbsp mayonaise
2 tbsp rosemary, chopped
1 tablespoon Maple syrup
1 cup chicken broth
1 tbsp butter
1 handfull wood chips such as hickory ; optional

Servings

INSTRUCTIONS

Start grill heating.

Put wood chips on top of a piece of foil, bring edges up, and fold together. Poke or tear holes n the foil packet.

Put foil packet on grill grates over flame.

Lightly brush cut up chicken with olive oil.

Sprinkle chicken with salt and pepper.

Put chicken on the grill, turn burners down. Cook until skin is golden brown, turning as needed.

Prepare sauce by mixing mustard, mayonnaise, maple syrup, and rosemary.

When chicken is golden brown, remove and arrange in cast iron skillet (or disposable aluminum foil pan).

Spread mustard mixture over each piece of chicken

Add chicken broth and butter to the skillet.

Close grill lid and cook until chicken is at 160 degrees, around 20 minutes.

When chicken is done, remove to a plate.

Scrape the skillet and stir with the juices that are left in the skillet.

Pour the juice over the chicken pieces and serve.

NOTES

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Rosemary Mustard Grilled Chicken

4-5 pounds chicken , cut up leave skin & bones
1 tbsp olive oil
1 tbsp Kosher Salt
 tbsp course ground black pepper
4 tbsp spicy mustard
1 tbsp mayonaise
2 tbsp rosemary, chopped
1 tablespoon Maple syrup
1 cup chicken broth
1 tbsp butter
1 handfull wood chips such as hickory optional

Start grill heating.
Put wood chips on top of a piece of foil, bring edges up, and fold together. Poke or tear holes n the foil packet.
Put foil packet on grill grates over flame.
Lightly brush cut up chicken with olive oil.
Sprinkle chicken with salt and pepper.
Put chicken on the grill, turn burners down. Cook until skin is golden brown, turning as needed.
Prepare sauce by mixing mustard, mayonnaise, maple syrup, and rosemary.
When chicken is golden brown, remove and arrange in cast iron skillet (or disposable aluminum foil pan).
Spread mustard mixture over each piece of chicken
Add chicken broth and butter to the skillet.
Close grill lid and cook until chicken is at 160 degrees, around 20 minutes.
When chicken is done, remove to a plate.
Scrape the skillet and stir with the juices that are left in the skillet.
Pour the juice over the chicken pieces and serve.

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Nutrition

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Serving Size: 1 Serving (222g)
Recipe Makes: 6 Servings

Calories: 49
Calories from Fat: 36 (73%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 5.7mg		2 %
Sodium 1585.4mg		55 %
Potassium 77.8mg		2 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.6g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 49

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