Grilled Chicken with Mustard Dill Sauce

Total Time:
21 min
Prep:
15 min
Inactive:
2 min
Cook:
4 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Sauce:
  • 1/2 cup coarse-grained mustard
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/4 cup olive oil
  • 4 teaspoons sugar
  • 1/2 cup chopped fresh dill
  • Chicken:
  • 1/4 cup white wine, Champagne, or aged Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2/3 to 3/4 cups extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 4 (1/4-inch thick) chicken cutlets (1 1/2 pounds total)
  • 1 to 2 tablespoons olive oil
  • Salt and freshly ground black pepper
Directions

In a bowl, combine well all sauce ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Stir in garlic and shallots. Place the cutlets in a glass pan, pour the marinade over, cover, and refrigerate for 2 to 4 hours.

Remove the chicken from the marinade (discard the marinade). Pat the chicken dry and season with salt and pepper. Grill chicken on an oiled rack set over glowing coals 1 to 2 minutes on each side, or until just cooked through.

Serve chicken with sauce.


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