Mustard Marinade by Chef Ryan Zale
Lemon Grass stalks bring extra fresh flavors to this mustard marinade. Serve with chicken breast or rabbit loin.
Ingredients
- 2 boneless rabbit loins or chicken breast
- 1 cups extra virgin olive oil
- 1/2 cup Bonterra Sauvignon Blanc white wine
- 2 stalks fresh Lemon Grass, thinly sliced or mashed with a meat mallot
- 3 cloves garlic, crushed
- 2 tablespoons dijon mustard
- Pinch of kosher salt
Instructions
- Combine all ingredients and let marinade over night in a plastic bag or plastic container, covered.
- Preheat grill to medium heat.
- Pull rabbit loins or chicken breast from marinade and let some of the marinade run off.
- Season with salt and pepper and grill until cooked thoroughly. The run off marinade makes a great basting liquid when grilling.
- Garnish meat with Garden Rub and serve over a bed of Sweet Potato Puree.
Notes
Recipe created by Chef Ryan Zale, Executive Chef at the Local Chop & Grill House in Harrisonburg, VA. Visit their website at www.localchops.com. Eat Fresh Eat LOCAL.