Lost credit cards. Early AM conference calls. Broken car AC.
Life has a funny way of keeping us humble. And in spite of the annoying elements of the day, I just tried happy today knowing that I was going to be able to be safe and not go to bed hungry.
Today's recipe focused on simplicity. If you have limited time but want to take your poultry to the next level, this is the one for you.
The key with this recipe is to have the mustard compliment the dill, but not limit you from using with other sauces/flavor profiles.
Doing so also keeps it a bit more kid friendly (even though you know they are just going to drown it in ketchup anyway).
Enjoy, and please leave any mods/edits/wine pairing recommendations in the comments!
Mustard Dill Grilled Chicken
3-4 lbs chicken breast, sliced in half (or butterflied)
1/4 c mustard
1/2 c lemon juice
1 tbsp coarsely ground pepper
1 1/2 tbsp salt
1 tbsp dill (fresh or dried)
2 tbsp canola oil
2 tbsp honey
Mix all spices/liquids together. Cut the chicken breast into cutlets by cutting down the length of the side of the breast (the knife parallel to the cutting board), and adding to the marinade. Let sit for at least 30 minutes, or refrigerate up to 6 hours.
Set grill to medium high heat, and grill until liquids from the chicken run clear. Serve with grilled zucchini, angel hair pasta and goat cheese.