Mustard rosemary chicken

Recipe from: 5/1/1994 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 75
    ml
    freshly squeezed lemon juice
  • 175
    ml
    olive oil
  • 4
    cloves garlic, crushed
  • 30
    ml
    Dijon mustard
  • 15
    ml
    fresh rosemary leaves
  • 3
    ml
    black peppercorns, crushed
  • 12
    chicken thighs
 

Method

 
1. Combine juice, oil, garlic, mustard, rosemary and peppercorns in a bowl. Add chicken, mix well, cover, refrigerate overnight. 2. Drain chicken well, cook over an open fire or grill until well browned and tender. Baste with the remaining marinade.
 

Read more on: poultry  |  grill
 

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