Grilled Chicken Dijon
Photo: Annabelle Breakey; Styling: Karen Shinto
A riff on chicken Dijon, a classic pan-cooked dish involving mustard and heavy cream. You'll need 18 (8-in.) skewers; if they're wooden, soak in water for at least 1 hour before grilling so they don't splinter or burn.
How to Make It
Step 1
1
Remove the tender (the small, easily separable strip) from underside of each chicken breast. Cut breasts into 1/2-in.-wide strips diagonally across the grain, and cut each tender in half lengthwise.
Step 2
2
Bring mustards, oil, garlic, zest, orange and lemon juices, Worcestershire, and honey to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, 1 minute or until thickened slightly. Remove from heat and season with salt and pepper. Let cool 10 minutes.
Step 3
3
Working in batches, place several chicken strips between 2 large pieces of waxed paper and gently pound with a meat mallet to flatten chicken into pieces about 1/8 in. thick. Put strips in a bowl.
Step 4
4
Pour mustard mixture over chicken and gently stir with a rubber spatula to coat. Chill, covered, at least 2 hours and up to overnight.
Step 5
5
Heat grill to high (about 500°) and wipe cooking grate with a thick pad of oiled paper towels. Thread chicken onto skewers so that they lie more or less flat. Grill chicken, covered if using gas, 2 minutes. Turn over and grill 2 minutes more, or until cooked through (cut to test).
Step 6
6
Serve skewers on a platter, sprinkled with parsley. Add orange wedges for squeezing.
Step 7
7
Note: Nutritional analysis is per serving.
Ingredients
4 boned, skinned chicken breasts (1 3/4 to 2 lbs. total)
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon finely shredded orange zest
1/4 cup freshly squeezed orange juice
2 tablespoons lemon juice
2 tablespoons Worcestershire
1 tablespoon honey
Salt and pepper
Chopped flat-leaf parsley
Orange wedges
Directions
Step 1
1
Remove the tender (the small, easily separable strip) from underside of each chicken breast. Cut breasts into 1/2-in.-wide strips diagonally across the grain, and cut each tender in half lengthwise.
Step 2
2
Bring mustards, oil, garlic, zest, orange and lemon juices, Worcestershire, and honey to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, 1 minute or until thickened slightly. Remove from heat and season with salt and pepper. Let cool 10 minutes.
Step 3
3
Working in batches, place several chicken strips between 2 large pieces of waxed paper and gently pound with a meat mallet to flatten chicken into pieces about 1/8 in. thick. Put strips in a bowl.
Step 4
4
Pour mustard mixture over chicken and gently stir with a rubber spatula to coat. Chill, covered, at least 2 hours and up to overnight.
Step 5
5
Heat grill to high (about 500°) and wipe cooking grate with a thick pad of oiled paper towels. Thread chicken onto skewers so that they lie more or less flat. Grill chicken, covered if using gas, 2 minutes. Turn over and grill 2 minutes more, or until cooked through (cut to test).
Step 6
6
Serve skewers on a platter, sprinkled with parsley. Add orange wedges for squeezing.
Step 7
7
Note: Nutritional analysis is per serving.
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