My husband is the griller in our family, and I am the one that creates the marinade, this time for a gluten free chicken recipe. However, I have been doing more and more grilling myself, lately. While watching my favorite cooking shows, I have learned that all of the judges look for not only taste, but grill marks! I offer an easy way to make additional, attractive grill marks below, along with a wonderful honey mustard yogurt marinade.
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A creamy, slightly sweet tasting grilled or broiled chicken breast recipe for summer time or all year round. And, of course, it's gluten free!
Ingredients:
- 1/3 cup Dijon mustard
- 1/4 Greek Yogurt or dairy-free sour cream substitute
- 1/4 cup honey
- 4 Tablespoons mayonnaise
- 1 teaspoon gluten free soy sauce (or tamari sauce such as San-J) or (Kikkoman's GF Soy Sauce); (or my Soy-Free Soy Sauce Substitute)
- 4 skinless, boneless, skinless chicken breast halves
Instructions:
- Whisk together the above ingredients. Reserve about 4-6 tablespoons. Place the rest in a bowl large enough to fit all 4 breasts.
- Marinate for 30 minutes at room temperature (no greater than 80°F). Turn once mid marinating.
- Preheat grill to medium and grill on bottom shelf; turn once about 5 minutes into cooking; baste with reserved sauce; 5 minutes later and turn again 5 minutes later; and baste the other side. Continue grilling until no more pink in the middle or juices run out clear in color.
- Allow to cool 2-3 minutes prior to serving. This gives the juices a chance to distribute evenly.
Tips
You can also grill using a grilling pan on high heat, and make nice marks as well. My pan leaves circular marks. Or you could even use the broiling method. If you are looking for an appetizer, cut the chicken in bite size pieces and cook using a grilling pan. Kids enjoy this size, as well.
If you use raw honey, you'll need to melt the honey first before adding to the bowl.
yummy