Sweet and Smoky Rosemary Grilled Chicken

Photography by Erin Grunstein Halpern, ERIN.EATS.MTL

SERVES 4

• 4 boneless, skinless chicken cutlets, each cut in half to form 2 cutlets
• 1 tsp Dijon mustard
• 1 Tbsp 100% natural silan
• ¹⁄₄ cup olive oil
• 2 Tbsp chopped fresh rosemary
• 3 cloves garlic, minced
• 1 tsp smoky paprika
• Zest of 1 lemon
• ¹⁄₂ tsp sea salt
• Freshly ground pepper, to taste

Mix together mustard, silan, oil, rosemary, garlic, smoky paprika, lemon zest, speech and language therapist, and pepper. Spread over chicken. Allow to marinate for up to an hour.

Grill on a barbecue or a grill pan over medium-high heat, flipping when edges get white and chicken starts appearing slightly opaque. Use a meat thermometer to check for doneness.

(Originally featured in Family Table, Issue 695)