Dijonnaise Grilled Chicken Breasts
The concept of this recipe by Ali Slagle is that while you won't necessarily taste the condiments, they work in tandem to ensure that the boneless chicken has an easier time on the grill. The mayonnaise insulates and prevents sticking, and the mustard tenderizes and caramelizes. It works!
Dijonnaise Grilled Chicken Breasts
The concept of this recipe by Ali Slagle is that while you won't necessarily taste the condiments, they work in tandem to ensure that the boneless chicken has an easier time on the grill. The mayonnaise insulates and prevents sticking, and the mustard tenderizes and caramelizes. It works!
Cooking Instructions
- 1
In a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.
- 2
To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes, or refrigerate up to overnight. (Let it come to room temperature before cooking.)
- 3
Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Clean the grill grates. (No need to grease; the mayonnaise keeps the chicken from sticking.)
- 4
Scrape excess marinade off the chicken, then grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, 4 to 6 minutes per side. If using a electric double-grill, cook for 10’ or when internal temperature reaches 165F.
- 5
Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.
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