Grilled Rosemary and Mustard Chicken Breasts

Ingredients:

- 2 boneless chicken breasts

- 2 Tablespoon diced fresh rosemary

- 2 Tablespoon spicy mustard

- 2 Tablespoon soy sauce

- Juice of 2 lemons (about 6 Tablespoons)

- 2 cloves garlic minced

- Salt and Pepper to taste

Instructions

1.  In a medium bowl combine all the ingredients except the chicken.

2.  Place the chicken in a zip-lock bag and pour the marinade over the chicken.  Seal the bag and allow to marinate for 6 hours or overnight.

3.  When ready preheat your grill.  Remove the chicken from the bag and discard the marinade.

4.  Grill the breasts for 6-7 minutes per side, or until the chicken is cooked through.

5.  Serve warm

Cook's Notes:

- We used Dijon mustard for the "spicy mustard," but I think that any mustard would do.  Next time, I might use a honey Dijon mustard.

Mustard and Soy Marinated Pork Chops

I found this recipe at recipetineats.com.  I tried it and the results were amazing.

Ingredients:

- 2-4 pork chops (bone in or boneless)

- 1/3 cup soy sauce

- 2 tablespoons brown sugar

- 1 teaspoon Worcestershire sauce

- 1 teaspoon Dijon mustard 

- 2 garlic cloves, minced

- 1/2 teaspoon ground black pepper

Directions:

1.  Mix the soy sauce, brown sugar, Worcestershire sauce, mustard, garlic, and black pepper in a ziplok bag.

2.  Place the pork chops in the bag and massage the chops to coat them in the marinade.

3.  Place the bag with the marinated pork chops into the refrigerator for at least two hours.

4.  20 minutes before cooking, take the bag with the pork chops out of your refrigerator.

5.  Prepare a grill.  Once the grill is hot, remove the pork chops from the bag and reserve the marinade.  Place the pork chops on the grill and cook for four minutes.  Baste the chops with the reserved marinate before turning them over. baste the other side of the pork chops with the marinade, then discard the marinade.

6.  Grill the pork chops for three to four minutes, and when done, remove the chops from the grill.  If you are using an instant read thermometer, check the temperature of the meat after about seven minutes of grilling.  The pork chop is done when the meat has an internal temperature of 135F.

7.  After you remove the pork chops from the grill, place them on a plate and cover with aluminum foil.  Allow the chops to rest for five minutes and then serve.

Cook's Notes:

This was an incredibly simple and delicious recipe.  The good thing is that I had all of the ingredients on hand when I discovered the recipe.  This recipe is definitely a keeper.

Easy Rosemary Chicken Skewers

Deirdre found this recipe, and since we both like grilled chicken and almost anything to do with rosemary, we gave it a go.

Ingredients:

- 1 1/2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes

- 2 Tablespoon diced fresh rosemary

- 1 Tablespoon spicy mustard

- 1 Tablespoon soy sauce

- Juice of 2 lemons (about 6 Tablespoons)

- 2 cloves garlic minced

- Salt and Pepper to taste

- 7-9 wooden skewers

Instructions

1.  In a medium bowl combine and the ingredients except the chicken.

2.  Place the chicken in a zip-lok bag and pour the marinade over the chicken.  Seal the bag and allow to marinate for 6 hours or overnight.

3.  When ready preheat your grill.  Remove the chicken from the bag and thread the cubes onto the skewers.  5 to 6 pieces of chicken should be on each skewer.

4.  Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through.

5.  Serve warm

Cook's Notes:

-  Place the wooden skewers into a shallow pan and cover them with water for at least an hour before you grill.  This will help keep the skewers from burning.

- We used Dijon mustard for the "spicy mustard," but I think that any mustard would do.  Next time, I might use a honey Dijon mustard.