Family Chow Hall

Grilled Honey Mustard Chicken

December 28th, 2006

Slapping some meat on the grill for supper is great for many reasons…

It TASTES great

It’s quick

Very little clean up

You can offer a variety of foods without putting forth any more effort

If you’re lucky, the man of the house will cook it

The downfalls are rather limited…

Your supper could catch on fire

If you are the cook, you may have to wear shoes and go in and out while preparing the meal

The last downfall is one I run into every now and then… I like to put chicken breasts on the grill, but run out of different ways to fix them. Face it, you will get tired of BBQ sauce eventually and you will want something different. We are not huge lovers of BBQ sauce in the first place, if I make BBQ chicken too often, I can count on getting some complaints.

Honey Mustard Chicken is a good alternative:

Grilled Honey Mustard Chicken

3 chicken breast halves
2 T. lemon juice
2 T. soy sauce
1 T. worcestershire sauce
1/4 c. honey
1/4 c. mustard - any kind, even plain yellow works well
1/4 t. paprika
salt and pepper to taste

Butterfly the chicken breasts so there is an even thickness. Pour the lemon juice, soy sauce, and worcestershire sauce into a shallow bowl or a ziploc bag. Add about 1/2 cup or more water, and put the chicken in there, too. This is your marinade. I do this every time I make chicken, no matter what I’m going to do to it later. The lemon juice and soy sauce work as tenderizers.

Several hours later, mix the honey, mustard, and seasonings together. This is your basting sauce, which can also be used as a second marinade. Transfer your chicken (not the juice, just the chicken) to the honey-mustard mixture. Let it soak that up for an hour or so. If you want to serve some extra sauce with the chicken, mix up some more and keep it away from the raw meat.

Next, heat up that grill. Turn it all the way to high and let it get good and hot - at least ten minutes. Then turn the heat back to medium-low and put the chicken on. You can use a brush to baste some of the sauce onto each piece. After about 5 minutes, flip the chicken breast pieces and brush some more sauce on. After another 5 minutes, cut into the center of the thickest piece to see if it’s done or not.

This is really good served with a spinach salad or any fresh vegetables. Garlic bread goes well with it, too.

Enjoy!

Entry Filed under: Recipes, Supper, chicken