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Chicken Dijon
Food Management Staff
May 1, 2005
1 Min Read
FM Staff
YIELD: 24 servings
24 each airline chicken breast
Brine:
2 gals. cold water
4 cups kosher salt
1 cup honey
2 Tbsps. peppercorns
2 each bay leaf
Glaze:
1 cup honey
1/2 cup whole grain mustard
2 cups Dijon Mustard
1 cup peanut oil
3 dashes Worcestshire sauce or Bitters
Mix brine ingredients together and place in plastic container.
Place chicken in brine and let set for 4-6 hours refrigerated.
Preheat grill. Remove chicken to a strainer and let drain in cooler for 20 minutes.
FOR GLAZE: Combine honey and mustards. Whisk in peanut oil until combined. Add Worcestershire or bitters to taste.
Place chicken skin side down onto grill. Let cook without turning or moving for a few min. Turn chicken over and finish grilling until internal temperature reaches 165°F.
Brush honey Dijon glaze onto skin side of chicken and allow to cook for at least 15 seconds at 165°F.
Recipe from Mary Jaskowski, nutrition services manager, St Mary's Health System, Grand Rapids, MI.
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