Sweet and creamy, our honey mustard sauce is perfect served atop our all-natural chicken breasts. For a less creamy sauce, leave out the mayo.
Preparation time: 5 minutes
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons mayonnaise
- ¼ teaspoon mustard powder
- Place all ingredients in a small bowl and mix thoroughly with a whisk.
- Refrigerate until ready to serve.
COOKING TECHNIQUE: GRILLING
Grilling uses dry heat and smoke to create caramelization and char, resulting in deliciously savory meals. There are two ways to grill — using charcoal or gas. Grilling with charcoal requires additional heat management and preparation, but the flavor is worth the work. Gas grilling is easier and faster.
- When grilling with charcoal, we recommend using a chimney starter to build a fire in your grill. A chimney starter is a steel cylinder with a grate on the bottom and a handle on the side. To use the chimney starter, fill wadded newspaper under the grate and fill the top with charcoal. Light the newspaper on fire and once the charcoal is alight, use a grill brush or a metal spatula to arrange the charcoal on one side of the grill.
- Without a chimney starter, lighter fluid will help light the charcoal.
WHAT YOU WILL NEED:
- Canola oil or grapeseed oil
- Kosher salt or sea salt
- Cloth or towel
- Gas or charcoal grill
LET’S GET COOKING:
- Prior to cooking, defrost your chicken breasts. There are two ways to safely defrost:
- Remove your meat from the freezer 24 hours prior to cooking and place it in the fridge to defrost.
- Place your meat in a bowl under cold, running water. Choose a bowl large enough to keep the meat or seafood fully submerged in water while defrosting. Do not remove the protein from its packaging until it’s defrosted.
- Remove your meat from its packaging and place on a plate lined with a paper towel to pat dry. Wet meat won’t get the desired caramelization when grilling.
- If using a charcoal grill, remove the grate from the grill and use a chimney starter or lighter fluid to light the charcoal. Arrange the charcoal on the right side of the grill.
- Drizzle the canola oil or grapeseed oil onto the cloth or towel to lightly coat the grill, to prevent protein from sticking. Place the grate back and cover for 10 minutes to heat the grill.
- If using a gas grill, lightly coat the grate with oil and turn the right side of the grill on high and heat for 10 minutes.
- Season your meat with kosher salt or sea salt, by evenly coating on all sides.
- Place the chicken on the right side of the grill, flipping every two minutes until a crust has developed on both sides.
- Move the chicken to the left side of the grill to continue cooking over indirect heat, until thoroughly cooked.
- To test your chicken is cooked through, insert your thermometer into the center and remove from the grill once an internal temperature reaches 160 degrees for white meat (breast) and 165 degrees for dark meat (thigh, leg or wing). Allow the meat to rest for five minutes for every eight ounces.