Grilled Mustard and Rosemary Chicken

Cooking Time: 30 Min    Servings: 12


Adapted from COOKS.COM

  • 1/2 cup Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1 cup The Olive Scene bold Extra Virgin Olive Oil
  • 4 garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon dried rosemary, crumbled
  • Freshly ground pepper
  • 12 chicken thighs-boneless
  • 6 small zucchini, trimmed, halved lengthwise
  • Salt


  1. Measure mustard into medium bowl.
  2. Gradually whisk in lemon juice, then oil.
  3. Add garlic, rosemary and generous amount of pepper. 
  4. Pour into large non- aluminum pan.
  5. Add chicken and zucchini and turn to coat.
  6. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning chicken and zucchini occasionally.
  7. Prepare grill at medium heat.
  8. Drain chicken and zucchini, discarding marinade. 
  9. Season with salt.
  10. Grill chicken 10 minutes. 
  11. Add zucchini to grill and grill with chicken–about 20 more minutes, turning both occasionally, until chicken is cooked through and zucchini is tender-firm.
  12. Serve immediately.