Grilled Chicken Dijonnaise

 

NOTES

1. If you want a dip, use first three ingredients and season with salt and pepper.
2. If breasts have very thick and very thin parts, consider cutting them into thick and thin pieces or pounding the thick parts.
3. Can be grilled indoors on a grill pan/griddle. Cook on medium-high heat.
4. No need to grease the grill or oil the pan. If using a gas grill, cover grill between flips of the chicken.
5. Based on NY Times Cooking recipe (subscription may be required). Some say they use the marinade for baking the chicken too.


INGREDIENTS

1/4 cup mayonnaise or avocado-based mayo
1/4 cup Dijon mustard
1 medium garlic clove
1 tsp fresh thyme or 1-1/2 tsp dried thyme
1-1/4 to 2 lbs boneless skinless chicken breasts or tenders
(for the marinade) about 1/4 to 1/2 tsp salt and 1/8 to 1/4 tsp freshly ground pepper
Salt Pepper Garlic seasoning, recommended (SPG)


PREPARATION

1. Pat chicken dry

2. Sprinkle liberally with SPG

3. In a medium or large bowl, combine mayo and mustard.

4. Grate the garlic cloves directly into the mixture.

5. Season with salt and pepper to taste; then stir in thyme.

6. Transfer chicken to the bowl, toss to coat, and let sit at least 15 minutes, or refrigerate up to overnight. (Let it come to room temperature before cooking.)

7. 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. Internal temp should be 165; let rest for 2-4 minutes.


NUTRITION INFO
Based on avocado-based mayo