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; fine grated
          Salt & black pepper
     1 ts Thyme leaves or dried thyme
     2 lb Chicken pieces; boned,
          - skinned, 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.

 Recipe by Ali Slagle

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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