Place chicken in a 13x9x2 baking dish. Whisk 1/4 c wine, 4 T mustard and black pepper in a small bowl. Pour over chicken; turn to coat. Cover and chill at least 2 hours and up to 4 hours, turning occasionally.
Melt butter in a heavy small saucepan over med heat. Add rosemary, garlic and remaining 1/4 c wine and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally; can be made 4 hours ahead, let stand at room temperature.
Prepare bbq grill, med heat. Rewarm basting sauce if necessary and spoon 3 T into a small bowl and reserve. Place chicken on rack. Cover bbq and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 min per side.
Transfer chicken to a platter. Brush with reserved 3 T sauce.
Originally Submitted
6/22/2010
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