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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


  1. In large bowl or big zip lock bag, mix together lemon juice, mustard, honey, and minced rosemary.
  2. Add chicken and stir or turn to evenly coat.
  3. Cover or close tightly, and chill at least 30 minutes or up to a day; stir or turn occasionally.
  4. Drain chicken and discard the marinade.
  5. Grill chicken over indirect heat.
  6. 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.

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