From inthekitchenwithkath.com
(Adapted from a recipe on Kalyn’s Kitchen)
Serves 4
4 boneless, skinless chicken breasts
Marinade:
¼ cup Dijon mustard
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 teaspoon fresh garlic, pressed
1½ tablespoons minced fresh rosemary (or 1 tablespoon dried)
½ teaspoon coarsely ground black pepper
1½ teaspoons Spike Seasoning (optional)
1. Combine the ingredients for the marinade in a bowl or measuring cup.
2. Trim the tenders from the chicken breasts. If the breasts have thin, narrow tips, trim them off, too. You can save the trimmings to make chicken broth.
3. Cover the breasts with wax paper and pound the thicker side. (I just pounded them with my fist to flatten them a bit.)
4. Make slices in the chicken breasts at about ½-inch intervals.
5. Put the chicken breasts in a Ziploc bag and add the marinade. Distribute the marinade around the chicken as evenly as possible.
6. Refrigerate the chicken for 6 - 8 hours, turning the bag over occasionally during the day. (I actually only marinated mine for about 4½ hours and it was still good!)
7. If using a gas grill, turn it on high to heat up for about 10 minutes.
8. Turn the heat to medium and grill the chicken, slit side down, for about 6 minutes.
9. Turn the chicken breasts over to cook for an additional 5 minutes.
10. Using an instant meat thermometer, check to make sure the internal temperature is 165˚.
11. When done, remove to a platter, cover with foil, and let the chicken rest for about 5 minutes before serving.