s SWEET AND SPICY GRILLED CHICKEN BREASTS *****
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s SWEET AND SPICY GRILLED CHICKEN BREASTS *****
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Ingredients
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Instructions *** 7-7-16 excellent and easy!!!! served with some tomatoes with balsamic dressing which made a really nice combo! could also be made with boneless chicken thighs or cooked in a cast iron pan.... *** MELISSA CLARK YIELD4 servings Andrew Scrivani for The New York Times Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal. Featured in: Grilled Chicken Breast In Three Simple Steps. 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 Nutritional Information PREPARATION 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. 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. 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. 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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