Wow, was dinner ugly last night. However, it was very tasty! A simple cucumber salad and some grilled garlic bread (still making our way through a baguette we bought Saturday!) aside some grilled dijon chicken.
I need to remember this marinade I whipped together because it was very flavorful, if ugly, and would be great with any veggies but specifically asparagus. Also, boneless or bone-in chicken work, either way. We used boneless, skinless thighs, but I think skin and some flavor from the bone would be great.
I don't think it was the chicken's fault that it was ugly. We just did a bad job cooking it.
Grilled Dijon Chicken
Amount of chicken your meal requires
3 tablespoons of Dijon mustard (Beaver Mustard is my favorite - it's SPICY)
3 T. olive oil
2 cloves garlic
1 slice of white onion
2 T. each of fresh basil, parsley chopped
1 T. fresh rosemary
Juice and zest of one lemon
Salt & pepper to taste
In a food processor or blender, mix together mustard through S&P, place chicken in large freezer bag or a bowl just big enough. Coat with the marinade and chill at least one hour. Grill chicken until done, basting with the marinate as you put it on the grill (not after, the marinade has raw chicken!).
No comments:
Post a Comment