Smoky Dijon Grilled Chicken
Recipe By Cathy Marschean-Spivak
I love experimenting with different flavors to add variety and kick to dishes. It can make the difference between feeling satisfied at the end of a meal or having a lingering taste for something else after the meal has ended. For this dish I created a marinade that doubles as a sauce for chicken that gets its unique flavor from a blend of Dijon mustard, Worcestershire sauce and smoked paprika and a hint of sweetness from agave nectar. I kept the rest of the meal simple with a side steamed fresh asparagus and tomato-scallion salad on the side.
Makes 6 servings
- 3/4 cup Dijon mustard
- ½ cup Worcestershire sauce
- ¼ cup agave nectar
- ¼ cup smoked paprika
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts
- 1. Blend mustard, Worcestershire, agave nectar, paprika and oil. Refrigerate 1 cup of the mustard mixture.
- 2. Place chicken breasts in a resealable plastic bag and add remaining mustard mixture. Seal the bag and refrigerate for 1 hour or overnight.
- 3. Lightly oil the grill rack and heat the grill to medium. Remove the chicken from marinade; discard the marinade.
- 4. Grill the chicken for 10 minutes or until cooked through, turning halfway through cooking. Heat the reserved mustard mixture. Slice the chicken and serve with the mustard mixture.