Honey-Thyme Chicken Dijonnaise
|1 cup DLM Classic Dijon Mustard|
|1 Tbsp fresh thyme, minced or 1 tsp dried|
|1/4 cup DLM 100% Pure Local Honey|
|Coarsely ground pepper|
|5 DLM Boneless, Skinless Chicken Breast Halves (1½ lbs)|
|Salt and freshly ground pepper|
|1/4 cup fresh lemon juice|
|3 Tbsp parsley, minced|
In a small bowl, combine mustard, thyme, and honey. Whisk to blend well. Season with pepper. Store in a tightly covered container in refrigerator for up to 1 month.
Rinse chicken breast with cold water and pat dry. Cut each piece of chicken into 3/4-inch chunks and season with salt and pepper.
In a medium bowl, whisk together lemon juice, 1/4 cup honey-thyme mustard mixture, and parsley until well blended. Add chicken pieces and toss to coat. Cover with plastic wrap and marinate in refrigerator 2 hours, or as long as overnight. Meanwhile, soak 25 bamboo skewers in water for at least 30 minutes to prevent burning.
Prepare a medium-hot fire. Remove chicken from refrigerator and thread 2 chunks onto each skewer. Place chicken on a well-oiled grill and cook, brushing with extra marinade, until just cooked through, about 5 to 7 minutes. Serve hot or warm with remaining honey-thyme mustard mixture on the side for dipping.
Makes 4–6 servings
Prep Time: 10 Minutes
Cook Time: 5 to 7 Minutes