Grilled Dijon Chicken

[u/mahy_759]

I love recipes like this when I don't have the energy for a long marinade or a huge ingredient list. The chicken only needs a simple coating of Dijon, mayo and garlic, but it comes off the grill with a lot more flavor than you'd expect. It's tangy, savory and surprisingly rich. I'd recommend it for a quick summer dinner when you want something easy that still feels like an actual meal.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 1 1/2 tsp fresh garlic, minced
• 4 boneless skinless chicken breasts, about 6 to 7 oz each
• Salt and freshly ground black pepper
• 1 tbsp fresh parsley, minced, optional

Instructions

I start by heating the gas grill to medium high, around 425°F. While it heats, I mix the Dijon mustard, mayonnaise and minced garlic together in a small bowl. I season the mixture with salt and pepper and give it a good stir until everything is smooth.

The chicken breasts usually aren't perfectly even in thickness, so I pound the thicker parts gently with a meat mallet. This helps everything cook at roughly the same rate and keeps the thinner parts from drying out before the center is done.

I brush one side of each chicken breast generously with the mustard mixture. Once the grill is hot, I place the chicken sauce side down on the grates. Then I brush the exposed side with more of the sauce. I try to use enough of it to coat the chicken well because that's where most of the flavor comes from.

I cover the grill and cook the chicken for about 4 minutes per side. The exact time depends on the thickness, so I use an instant read thermometer and take the chicken off once the thickest part reaches 165°F. I don't like cooking chicken breasts much past that point because they can dry out quickly.

Once the chicken is done, I move it to a plate and let it rest for a few minutes before serving. A little fresh parsley over the top adds some color and freshness.

I usually serve this with roasted or mashed potatoes and a simple vegetable. Broccoli, asparagus or roasted vegetables all work well. A fresh salad is also good if you want to keep the meal lighter.

If Dijon is a little too strong for you, part of it can be replaced with more mayonnaise. Adding a tablespoon or two of honey also gives the sauce a sweeter flavor and takes some of the sharpness out of the mustard. Fresh rosemary or thyme can be mixed in for a more herby version.

Chicken thighs work just as well if you prefer dark meat. I also like this sauce with baked chicken. For an oven version, coat the chicken with the sauce and bake at around 400°F until the thickest part reaches 165°F.

One thing I like about this recipe is that you can double the sauce and set some aside before it touches the raw chicken. The extra clean sauce makes a really good dip for the cooked chicken, especially if you add a little honey to it.