Rosemary Mustard Grilled Zucchini and Chicken |
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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 8 |
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I sometimes make kabobs with the zucchini and chicken after marinating them seperately. Cut chicken and zucchini into chunks if kabobing. Pound breast a bit to even out the thickness and cut zucchini in half and then half again if just grilling. Works well on the George Foreman. Ingredients:
6 -8 boneless skinless chicken breasts |
4 -5 zucchini |
1/2 cup dijon mustard |
1/4 cup lemon juice (fresh is best, but you can use bottled if you need to) |
2/3 cup olive oil |
2 teaspoons garlic powder or 2 teaspoons minced garlic |
3 tablespoons fresh rosemary, minced |
1 tablespoon fresh coarse ground black pepper |
1 teaspoon celery seed |
Directions:
1. Make small slits going crosswise down the length of each chicken breast.
2. This is to help the marinade penetrate the meat better.
3. Be careful not to cut too far into the chicken.
4. Put chicken and marinade into large zip loc bag and let marinate at least 4 hours or all day.
5. Cut zucchini in half lengthwise and then in half crosswise and put into zip lock with a bit of the marinade for at least 4 hours.
6. Grill chicken over medium-high heat until well browned and very firm to the touch.
7. Careful not to burn!
8. Grill zucchini until tender crisp.
9. Don't baste with the reserved chicken marinade because it contains bacteria from the chicken, the marinade from the zucchini is fine to baste with.
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