Rosemary, Lemon, and Mustard Marinade
Dinner, Lunch, Sauces, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 6 servings per recipe.
- 1/2 cup lemon juice
- 3 tablespoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon fresh rosemary, minced
In large bowl or big zip lock bag, mix together lemon juice, mustard, honey, and minced rosemary.
Add chicken and stir or turn to evenly coat.
Cover or close tightly, and chill at least 30 minutes or up to a day; stir or turn occasionally.
Drain chicken and discard the marinade.
Grill chicken over indirect heat.
Garnish cooked chicken with fresh rosemary sprigs.
About This Recipe
Make this marinade with things you probably already have in the refrigerator for a tasty marinade that blends well with chicken, fish, or poultry.