Friday, August 28, 2015

Grilled Honey Mustard Chicken

Every once in a while you just have to treat yourself to something sweet, succulent and savory . . .such as Honey Mustard Chicken.  This recipe is really about the sauce.  The honey-mustard sauce is a home made, easy, and delicious.  You don't even really need to put it on chicken.  A spoon is a perfectly acceptable vehicle for consumption of the sauce!!  But, it does make a mighty fine glaze for grilled chicken . . .

Grilled Honey Mustard Chicken
Serves 4

1 lb Boneless Chicken Pieces (I used breasts)
Salt and Pepper
1 Teaspoon Rosemary (crushed)
1 and 1/2 Tablespoons Dijon Mustard
1/4 Cup Mayonnaise
1/3 Cup Honey

Step 1:  Prep your chicken and season with salt and pepper.  Preheat your gill to medium.

Step 2:  Now to make the honey  mustard sauce.  In a small/medium sized bowl, combine the mustard, mayo and honey.  Mix until thoroughly combined. Add the rosemary and stir until combined. Divide the mixture in half so that you have 2 containers.  You will use one of these for glazing the chicken and one as reserve for extra sauce :)

Step 3:  Once the grill is heated, place the chicken on the grill and cook as you normally would (over medium indirect heat).  When you are ready to flip the chicken, flip it - usually about 5 minutes on our grill.  Then take a cooking brush and brush the honey mustard on top of the chicken.  Continue to grill the chicken until it is nearly done.  Once it appears close to being done, flip the chicken and spread the new topside with the honey mustard.  Continue cooking the chicken until it reaches an internal temp of 160 degrees Fahrenheit.  Discard the any leftover honey mustard sauce that the brush has touched.  We do not want any cross contamination or any potential raw chicken juice to be consumed.

Step 4:  Remove the chicken from the grill and serve with the additional honey mustard sauce that you set aside earlier.  You can store any unused or leftover sauce in the fridge for later consumption.

A.  Don't have crushed rosemary?  Take your regular dried rosemary and mince it with a knife.  Or, run it through a spice grinder.  

B.  Watch your chicken so it doesn't burn!  Especially once you have glazed it with the sauce.  The sauce contains honey - which will burn if a flame catches hold of it.  This is why you should cook with indirect heat (not direct heat) on the grill for this recipe.

No comments:

Post a Comment