Mustard Rosemary Chicken

Mustard Rosemary Chicken

60ml (1/4 cup) lemon juice
3/4 cup olive oil
4 cloves garlic, crushed
2 tablespoons French mustard
1 tablespoon dried rosemary leaves
1/2 teaspoon cracked black
peppercorns
12 chicken thigh cutlets

Combine juice, oil, garlic, mustard, rosemary and peppercorns in bowl. Add chicken, mix well, cover, refrigerate several hours or overnight.

Drain chicken, cook on barbecue grill or grill until well browned and tender.

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