Rosemary and mustard grilled chicken
8-10 boneless chicken breasts (I used tenders)
1/2 cup coarse ground mustard
1/4 cup orange juice
1/4 cup olive oil
2 teaspoons garlic, minced
2 tablespoons rosemary, finely chopped
1 teaspoon ground pepper
1 Clean and trim chicken. Cut slits crosswise down the length of each side. This is so that the marinade will flavor the meat better.
2 Prepare marinade and pour into large ziplock back. Place chicken into the ziplock back and mash around, covering all the chicken with the marinade. Let marinade 6 hours up to over night in the fridge.
3 When done marinating, grill chicken over medium heat until well browned. Time depends on how big your chicken pieces are. My tenders only took about 5 minutes each side, but breasts will take longer.