Rosemary Mustard Grilled Chicken is one of my long-time favorite grilled chicken recipes, and everyone in my huge extended family loves this recipe. And this recipe has so many good memories for me!

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Rosemary Mustard Grilled Chicken is a recipe that makes me want to hold on to summer! And even though Very Greek Grilled Chicken is probably the most pinned and viewed grilled chicken recipe on the blog, if you asked me about the grilled chicken I’ve personally made most often, this Rosemary Mustard Chicken would win, hands down.

I’ve made this tasty chicken that’s marinated in lemon, olive oil, mustard, garlic, and chopped fresh rosemary for family parties, wedding showers, baby showers, dinners with friends, and even just for dinners for myself.  No doubt about it, this is my signature grilled chicken recipe, and lots of the cooks in my huge extended family make it regularly as well.

What ingredients do you need for this recipe?

Can you vary the recipe if you don’t have every ingredient?

This recipe can be adjusted to your taste and what you have on hand, and it will always turn out well. Sometimes I increase the lemon juice for a more lemony tasting chicken. I’ve used dried rosemary or fresh rosemary and both are good, although if you have it I love this recipe with Ground Rosemary (affiliate link) which mixes into the marinade well. If you don’t have Spike Seasoning or celery seed, no worries; use some other kind of all-purpose spice mixture or just skip it. If your family is lukewarm on Dijon, you could use regular mustard. No matter how you make this recipe, I bet you’re going to love it!

What else can you make with the Rosemary Mustard Marinade?

The same marinade used in this recipe is also amazing on Grilled Zucchini! Check out my tips for How to Grill Zucchini if you’re not experienced at doing that.

What if you don’t have an outdoor grill?

I’d cook grilled chicken like this all winter long on a stove-top grill pan with ridges (affiliate link)  or on a  George Foreman Grill (affiliate link) if it wasn’t grilling season, so try that if you don’t have an outdoor grill.

Tips for Juicy Grilled Chicken Breasts:

If you’re not that experienced at making chicken breasts on the grill, check out my post on How to Make Juicy Grilled Chicken Breasts!

How to make Rosemary Mustard Grilled Chicken:

(Scroll down for complete printable recipe including nutritional information.)

1. If you’re using fresh rosemary, chop it very finely. If you use dried rosemary, I would grind it in a Mortar and Pestle (affiliate link) if you have one, or use a slightly smaller amount of Ground Rosemary (affiliate link) if you have that.
2. Whisk together marinade ingredients. 
3. Make slits going across the chicken breasts.
4. Then put the chicken in in a plastic bag or plastic container with a snap-tight lid, add the marinade, and let it marinate in the fridge for  6 hours or more.
5. When it’s time to grill, spray or brush the grill with oil, then preheat the grill over medium-high heat.
6. Lay chicken on the diagonal across the grill grates and cook 3-4 minutes (until you see grill marks); then rotate and cook 3-4 minutes more to get marks going the other way.
7. Turn chicken over and cook until it feels firm (but not hard) to the touch, or use an instant read meat thermometer (affiliate link) to test chicken until it reaches 165F/75C.
8. Serve hot, and wait for compliments. 
9. Leftover Rosemary Mustard Grilled Chicken is great over a leafy green salad, or make it into a Low-Carb Chicken Salad.

Make it a Low-Carb Meal:

Rosemary Mustard Grilled Chicken would be amazing with Air Fryer Artichoke Hearts, Grilled Zucchini, Grilled Zucchini Greek Salad, Easy Grilled Vegetables, or Cucumber Salad with Balsamic Dressing.

More Ideas for Low-Carb Chicken Dinners:

Chicken Cutlets with Mustard Sauce

Keto Grilled Chicken Recipes

Instant Pot Greek Chicken Tacos

Low-Carb and Keto Baked Chicken Recipes

Try This Next Za’atar Chicken

Grilled Fusion Chicken

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

• 8 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard (or mustard of your choice)
• 1/4 cup fresh lemon juice
• 2/3 cup good quality extra virgin olive oil
• 2 tsp. garlic powder or minced fresh garlic
• 2 T  crumbled dried rosemary (see below) or 3 – 4 T minced fresh rosemary
• 1 tsp. coarse ground black pepper
• 1 T Spike Seasoning (optional, but recommended, or use any good all-purpose seasoning if you don’t have spike)
• 1 tsp. celery seed (optional)

Instructions

For Chicken:

1. If you have Ground Rosemary, use a slightly smaller amount of that for this recipe,. To crumble dried rosemary, put the desired amount into a small ziploc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered. If you’re using fresh rosemary, make sure it’s very finely minced.
2. Mix all the marinade ingredients.
3. Trim all fat undesirable parts from chicken breasts, then make small slits going crosswise down the length of each piece of chicken. This is to help the chicken cook more evenly. Be careful not to cut too far into the chicken.
4. Put chicken and marinade into large ziploc bag and let marinate in the refrigerator at least 6 hours or all day.
5. When you’re ready to cook, take chicken out of the fridge and let it come to room temperature.
6. Make sure your grill is clean and spray or brush with oil or grilling spray, then preheat grill to medium-high heat.  (Sometimes I use a paper towel dipped in olive oil to rub oil on the grill again immediately before I put the chicken on.  Try that if you have a problem with meat sticking on the grill.)
7. Lay chicken on the preheated grill at an angle to grill grates and cook 3-4 minutes (or until you see grill marks when you lift up the edge of the chicken.)  Rotate chicken going the opposite angle to the grill grates and cook 3-4 minutes more (or until you see criss-cross marks when you lift up the edge of the chicken.)
8. Turn chicken over and cook until chicken is firm (but not hard) to the touch.  Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is.  For the most accurate way to tell when chicken reaches the safe temperature of 165F, use an instant read meat thermometer (affiliate link)to test chicken.

Notes

You might get flare-ups if the marinade drips down when you put the chicken on the grill.  I spray water on them, even though some experts say not to do that.

Don’t baste chicken with the reserved marinade because it contains bacteria from the raw chicken.

This recipe adapted years ago from a cookbook and I no longer remember where I saw it!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 378Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 102mgSodium: 1066mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 38g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Rosemary Mustard Grilled Chicken would be approved for low-carb, Keto, and low-glycemic diet plans and it’s a perfect main dish for any phase of the original  South Beach Diet.

Find More Recipes Like This One:
Use the Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Rosemary Mustard Grilled Chicken was first posted in 2005, and I’ve made it over and over for family gatherings since then! The recipe was last updated with more information in 2022.

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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