Ingredients
8 9 ounce Skin on Chicken Breasts
Herb Marinade (Recipe follows)
3 T Lemon Juice
2 t Thyme, chopped
2 T Rosemary, rough chopped
3 T Dijon Mustard
2 t Coarse Black Pepper
Pinch Cayenne Pepper
1 T Kosher Salt
1/4 C White Wine
1-1/2 C Olive Oil
Preparation
In small container combine lemon juice and herbs. Soak 2 minutes. In blender combine mustard, cayenne, black pepper, kosher salt and white wine. Pour in lemon juice and herbs. Blend 10 seconds. While blender is running, slowly pour in oil until sauce emulsifies. Coat chicken with half marinade in a glass dish. Cover and marinate at least 3 hours, refrigerated. Remove chicken from marinade. Evenly season each piece with salt and pepper. Place skin down on the grill. Mark skin side to form rich diamond marks. Flip chicken and continue to grill to internal temp of 140 degrees. Remove and liberally baste with remaining marinade. Spoon Vine Ripe Tomato Salad over top.
