A Squared: Friday Finds: Honey-Mustard Chicken with Lemon & Curry

Friday, June 7, 2013

Friday Finds: Honey-Mustard Chicken with Lemon & Curry

It's grilling season and I couldn't be happier! I love sitting on the deck on a weeknight (or any night, really) with a glass of wine while Alex mans the grill. It's fun to get some use out of our little outdoor space and even more fun for me when my husband gets to do most of the cooking.

For this dinner we went back to our trusty grilling bible Weber's Real Grilling by Jamie Purviance. I wanted to do a simple marinated chicken breast, which is perfect for a weeknight-- easy and flavorful, but not heavy. This marinade is great. The sweet and tangy honey mustard base gets kicked up with some cayenne and curry, which gives it almost a Middle Eastern flavor. I served it along with some simple grilled peaches and sauteed onions (for sweetness) and wild rice-- one of my favorite summer grilling sides-- and it was a great warm weather dinner.

This recipe would be easy to multiply or, in our case, to make a half portion for two. Give this recipe a try the next time you're looking to take your grill out for a spin!



Ingredients:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 Tbs. extra virgin olive oil
  • 1 tsp. fresh lemon zest
  • 2 Tbs. fresh lemon juice
  • 2 tsp. curry powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground black pepper
  • 4 chicken breast halves (with bone and skin) *I used boneless skinless breasts
To make the marinade: In a medium bowl, whisk the marinade ingredients.

Place the chicken in a large, resealable plastic bag and pour in about 2/3 of the marinade, reserving the other 1/3. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade and refrigerate for 3 to 4 hours.

Remove the chicken from the bag and discard the marinade in the bag. Grill, skin side down, over direct medium heat until nicely marked, about 5 minutes. Turn the chicken over, move over indirect medium heat, and cook until the meat is no longer pink at the bone, 30 to 35 minutes more*, brushing occasionally with the reserved marinade during the last 15 minutes of grilling. Serve warm.

*If you use boneless skinless breasts like we did, your grilling time will be closer to 15 to 20 minutes.

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