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Honey Mustard Barbeque Chicken
Serves 6
| 4 Pounds | Boneless, Skinless Chicken Breasts |
| 3 Cloves | Freshly Minced Garlic |
| 1 Cup | Dry White Wine |
| 3 | Fresh Lemons, Medium Size |
| 2 Tbsp | Dijon Mustard |
| 2 Tbsp | Raw Honey |
| 1½ Tsp | Sea Salt, or Kosher Salt |
| 1 Tsp | Freshly Ground Black Pepper |
| ½ Cup | Extra Virgin Olive Oil |
- Wash chicken pieces and blot dry. Remove excess fat, bits of gristle and sinew.
- Mince garlic finely and add to wine in a large glass or stainless steel bowl. Stir.
- Immerse chicken breasts in the marinade, turning to coat all sides completely.
Let stand.
- Squeeze the juice from the lemons into a separate bowl. Add the mustard and whisk
Vigorously until mustard is dissolved.
- Add honey, salt and pepper while continuing to whisk the mixture.
- Slowly drizzle all of the olive oil into the mixture whisking constantly until
ingredients have emulsified and thickened slightly.
- Transfer the chicken pieces into the "vinaigrette" and allow to marinate for 30
minutes to one hour while you start the barbeque.
- I barbeque this recipe high above and slowly over a red oak fire. Hickory or mesquite
may overpower the flavor of the marinade. Apple or nut woods would be good.
- If you don't have access to a real wood barbeque, try it over charcoal or even gas. The
flavors won't develop in the same way, but it will still be very tasty.
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Gary Churchman
garydebc@silcom.com
Copyright © 1997 Gary Churchman
This page was created Tuesday, March 18, 1997
Most recent revision Wednesday, July 2, 1997
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