4 Servings
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup olive oil, plus more for grill grates and drizzling
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 3/4 pounds chicken cutlets (8 thin cutlets)
1 lemon, sliced in half, optional
Read more at: http://www.foodnetwork.com/recipes/jamie-deen/grilled-lemon-and-rosemary-chicken-recipe.html?oc=linkback
1/4 cup olive oil, plus more for grill grates and drizzling
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 3/4 pounds chicken cutlets (8 thin cutlets)
1 lemon, sliced in half, optional
Read more at: http://www.foodnetwork.com/recipes/jamie-deen/grilled-lemon-and-rosemary-chicken-recipe.html?oc=linkback
No comments:
Post a Comment