Subj : NYT Most Popular 2024-29
To : All
From : Dave Drum
Date : Sun Jan 26 2025 05:25 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dijonnaise Grilled Chicken Breasts
Categories: Five, Poultry, Herbs, Sauces
Yield: 4 servings
1/2 c Mayonnaise
1/2 c Dijon mustard
2 cl Garlic cloves; fine grated
Salt & black pepper
1 ts Thyme leaves or dried thyme
2 lb Boned, skinned chicken
- pieces; patted dry
Heat a grill to medium-high. (You can also cook the
chicken on the stovetop over medium-high heat, following
the same timing.) Meanwhile, in a medium bowl, stir
together the mayonnaise, mustard and garlic, and season
to taste with salt and pepper. Transfer half to a small
bowl and refrigerate until serving.
To the medium bowl with the reserved Dijonnaise, stir in
the thyme leaves. Season the chicken all over with salt
and pepper, then transfer to the medium bowl and toss to
coat. Let sit at least 15 minutes, or refrigerate up to
overnight. (Let it come to room temperature before
cooking.)
Clean the grill grates. (No need to grease; the
mayonnaise keeps the chicken from sticking.) Scrape
excess marinade off the chicken, then grill over direct
heat until the chicken unsticks from the grates and is
deep golden and cooked through, 4 to 6 minutes per side.
If using a gas grill, cover grill between flips. Discard
the chicken marinade. Serve with the small bowl of
reserved Dijonnaise alongside.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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