Deborah Dana

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Recipe

Grilled Chicken in Mustard and Lemon Sauce

Name: Grilled Chicken in Mustard and Lemon Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Americana
Ingredients: 2 yellow lemons, its zest; 2 yellow lemons, its juice; 1 cup Dijon mustard; 1 tablespoon rosemary, chopped; 1 teaspoon pepperoncino Italian crushed red pepper, dry flaked chili; 2 chickens, cut into pieces; 2 tablespoons olive oil

25 mins

Low

3.25

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Deborah Dana

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In this recipe the chicken is marinated in a mustard and lemon sauce for at least two hours and cooked on the grill. It remains a juicy chicken and full of flavor that you can not miss. Do it now!

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Ingredients

4 portions

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2 yellow lemons, its zest
2 yellow lemons, its juice
1 cup Dijon mustard
1 tablespoon rosemary, chopped
1 teaspoon pepperoncino Italian crushed red pepper, dry flaked chili
2 chickens, cut into pieces
2 tablespoons olive oil

Preparation

Prepare the marinade: mix the lemon juice, lemon zest, dijon mustard, rosemary, and dried chili in a small container. Add 1-2 tablespoons of olive oil and a little salt.

Stir well and add the chicken in pieces to marinate in a large plastic bag (or in a dish). Make sure all the chicken is covered. They can be left at room temperature for up to 2 hours or overnight in the refrigerator.

Preheat the grill over medium heat. Put salt in the chicken and put on the grill. (We want the skin to be crisp without burning). Let the chicken cook for 10-12 minutes and turn it over (leave another 10-12 minutes on the other side).

Remove the chicken from the grill (as it is well cooked) and serve with lemons.