Recipes

Did this last night on the grill We served the chicken over lettuce spinach salad OOOOOOOOOOO So good I marinated overnight and I subsited 3 tsp of ground mustard for the 1/2 cup of whole grain mustard. Which I normally do I like ground mustard over prepared the slight change has always been a tasty reward in recipes, in the summer when my Tarragon is growing I plan on using fresh sprigs with this recipe a sprig on each chicken mmm.

Grilled Honey Mustard Chicken Recipe:   

(Recipe from Simply Scratch)

Serves 4 

Ingredients: 

1/2 cup of any whole grain mustard
1/2 cup of honey
Juice of 1/2 a lemon
1 garlic clove, smashed and minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breasts

Preparation:

Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.



Another Really good Yummy Blog http://www.sixsistersstuff.com/

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I am gonna share one of my most favorite recipes I ever found on the internet. Easy to make and such a treat. From the blog of Blogchef Black Pepper Chicken Recipe: (see my Grilling of this at bottom of original Recipe) 


Ingredients:
1lb boneless skinless chicken breasts (or thighs)
6 tablespoons cornstarch (for dusting)
1 white onion (diced)
1 cup frozen peas and carrots
oil (for drying)
Sauce-
¼ cup oyster sauce
1 teaspoon soy sauce
1 teaspoon black pepper
½ teaspoon white pepper
1 teaspoon sake or rice wine

Step 1:  Mix together all of the sauce ingredients in a bowl and set aside.
Step 2: Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated.
Step 3: Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.

Step 4: Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two. Add peas and carrots and stir fry for another minute. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice.

And I don't Have a wok I use a frying pan.................However a GREAT alteration I made to this recipe as we do a lot of Grilling in the summer.....

Make your sauce I double it, Get your chicken ready for grilling, Brush on one coat of sauce on chicken let marinate for about 15 minutes start grilling, then brush on sauce about every 5 mins during cooking then use the rest of sauce the last 10 mins of cooking flip chicken while cooking...............it is soooo good like this, and great served on tortilla with fresh lettuce and onions from the garden.

I store Sauce in jars too. Always good to have on hand and keeps great up to 2 weeks. 

Hope you enjoy!