Saturday, July 11, 2015

Saturday Recipe

This is a pretty simple but good tasting way of cooking chicken breasts.

Sweet and Spicy Grilled Chicken Breasts

  • Yield 4 servings


Ingredients

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 2 tablespoons dark brown sugar
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons dry mustard powder
  • ¼ teaspoon cayenne
  • 1 ½ tablespoons extra-virgin olive oil, more as needed
  • 4 tablespoons Dijon mustard
  • 2 teaspoons minced fresh chives

Preparation

  1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  2. In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  3. Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  4. Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Have a great weekend
 

14 comments:

  1. I loooooooooove grilled chicken! Although I think I'd leave out the cayenne as I'm not a fan of spicy. I've been making a dijon sauce for chicken that I just LOVE. I used to order 'dijon chicken' at my fave restaurant in Tacoma all the time and I've missed it. My friend managed to reverse engineer the sauce and came up with a recipe that's dead on to what I remember.

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    1. I love spicy or hot as we Limeys say. Matt used to make a Dijon sauce for fish I remember. It was good, forgotten about it. A restaurant here used to make a bean salad which I loved. They closed and I was never able to get a duplicate recipe.

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  2. I'll use this recipe for the virgins too. :P

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  3. I have to be careful with the sweet but this recipe does sound yummy

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    1. It's not a lot of sugar per person but one can always reduce it Birgit.

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  4. Dijon and brown sugar--how can one go wrong!! Sometimes I've used orange marmalade.

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    Replies
    1. Yes Susan, marmalade is a great addition to cooking.

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  5. This looks delicious! I love Dijon mustard. :-)

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  6. Sounds pretty tasty. I doubt whether I'll be doing much cooking for the next month.

    Lee
    Tossing It Out

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    Replies
    1. Not if you are travelling and grandparenting Lee. Have a great time.

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  7. I love, love, love cayenne and use it daily.

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    Replies
    1. I don't use it daily Ivy, but I do use it regularly.

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