I've been looking at food blogs lately and saw this recipe for a rosemary chicken from TastesLovely.com.  I'm always looking for tasty sounding recipes, so decided to try Natalie's recipe, but with a change--I would cook it on the grill instead of in the oven.  Food always tastes better when it's cooked outdoors, right?  So I decided to try Natalie's Rosemary Mustard Skillet Chicken, but with my own twist.

The first thing I did was cut up the chicken.  I had bought a whole chicken and I needed to separate it into parts.  This isn't something I do very often, but what the heck, I gave it a try. Watching a YouTube video (don't you just love YouTube for things like this?  How did we ever get along before we had such resources?), I found out how to cut the chicken up.  Practice does make perfect, and my attempt was successfull, but not without some slightly mangled chicken.  Oh, well.  I'll try again next time.

I brushed the chicken lightly with olive oil and then sprinkled with salt and pepper.  You don't need much olive oil, just enough to help the skin get nice and golden on the grill.

Now, on to the grill!  I  turned the grill up and got everything nice and hot, then put the chicken on and turned the burners down.  There is usually enough fat dripping off that causes flames, so you don't need things up high.

While grilling I often like to add a little smoke, so I prepared a small smoking packet, which is basically a handful of wood chips (which you can get at any stores, or here), on a small piece of foil.  Gather the ends up and seal.  Then poke a few holes in the packet and put in on the grill right over the hottest flame.  The chips will start to smolder eventually and fill the grill chamber with smoke.  That will add a nice extra flavor to whatever you are grilling, like steaks, chicken, pork, vegetables, peaches.  Wait, peaches?  Not sure about that one, but now I'll need to try it!

While waiting for the chicken to cook, I got the spread ready.  Natalie's recipe has a couple type of mustards mixed with mayonnaise, maple syrup, and  fresh rosemary.  That sounded fabulous!

I cooked the chicken until the the skin was nice and golden.  The next step is to finish the cooking in a pan on the grill, with some liquid that will eventually be used to add extra flavor to the chicken.  I have a cast iron skillet that I can use directly on the grill, so that worked perfectly.  If you don't have such a pan, get one!  What are you waiting for?  Just kidding.  A disposable aluminum container will work nicely as well, although I would add a bit more liquid in that case to help keep things from sticking and burning.

I took the pieces of chicken off the grill and arranged them in the cast iron skillet.  They just fit!

Then I spread the mustard/mayo/rosemary mixture on each piece.

Finally, I added 1 cup of chicken broth to the skillet and then a tablespoon of butter.  Natalie's recipe called for Chardonnay, but I substituted chicken broth instead.

I put the skillet back on the grill and continued cooking until the chicken was at 160 degrees. I removed the chicken, stirred the broth that remained in the skillet, scraping up all those delicious bits that might have stuck to the bottom and then poured over the chicken.

Time for testing and the results were great!  The chicken had a great flavor and was super moist.  Natalie's recipe was delicious, and it was probably even better cooked outdoors (in my humble opinion!)

Check out Natalie's website at TastesLovely.com and be sure to try this fabulous recipe on the grill.

Oh yeah, and I did some videoing while I was cooking this, so that should be up soon as well!

The video is now up:

Enjoy

P.S., If you don't have a cast iron skillet, you are missing out on a whole bunch of things that you could cook on your propane or charcoal grill.  They are not terribly expensive and Lodge makes some of the best around.  Check out this nice 12" cast iron skillet: