3.5 to 4 lbs skinless, boneless chicken breasts or thighs (or a mix)
\n\u00bd c Kosher salt
\n2 T sugar
\nFresh ground pepper
\n1\/3 c Dijon mustard
\n1\/3 c mayonnaise
\n\u00bd tsp chopped fresh rosemary <\/p>\n
Remove the tenderloins from the chicken breasts for more even cooking; reserve for another use. <\/p>\n
Combine salt, sugar, and enough water to cover. Brine the chicken for an hour or two. <\/p>\n
Heat a gas grill to medium high. <\/p>\n
Combine mustard, mayo, and rosemary in a large bowl. <\/p>\n
Pat chicken dry, season with pepper. Add chicken to bowl, stir to combine and coat. <\/p>\n
Spread the chicken out on the grill. <\/p>\n
Cover and grill for 8-10 minutes total, flipping once. (rotate for grill marks if desired.) <\/p>\n
With careful attention, the tenderloins can be cooked the same way, just for about half the time. I pan fried them on the stove the next day.<\/p>\n","protected":false},"excerpt":{"rendered":"
3.5 to 4 lbs skinless, boneless chicken breasts or thighs (or a mix) \u00bd c Kosher salt 2 T sugar Fresh ground pepper 1\/3 c Dijon mustard 1\/3 c mayonnaise \u00bd tsp chopped fresh rosemary Remove the tenderloins from the chicken breasts for more even cooking; reserve for another use. Combine salt, sugar, and enough … <\/p>\n