Lately, dinner has been all about whatever I can get on the table the fastest. Mark’s been working late and as soon as Jake realizes I’m cooking, he’s at my feet whining like he’s never been fed before. Our weekends, though, have been much more laid back so I’ve been doing as much prep as I can then.
This chicken is a brilliant two-fer. I made it on the weekend but it’s quick enough for a weeknight, too – just throw the marinade together in the morning and it’ll take you just a few minutes to grill it up in the evening. The best part, though, is using the leftover chicken to make these melts another night. Leftovers that don’t feel like leftovers are always appreciated here!
Grilled Dijon Chicken
(from Homemade by Holman)
2 1/2 lbs. boneless, skinless chicken breasts
1/3 cup Dijon mustard
2 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. dried thyme
1 tsp. smoked paprika
1 tsp. black pepper
1/2 tsp. salt
In a large bowl, whisk together the mustard, vinegar, honey and lemon juice. Stir in spices. Add chicken and turn to coat. Cover and refrigerate for several hours.
Grill over medium- high heat until cooked through, turning halfway, about 15 minutes.