Ingredients
-
6
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
2
-
1
-
-
-
-
-
-
Directions
Chicken in Many Mustards Marinade for the Grill, Entered for safe-keeping From Simply Classic by Jr League of Seattle For greater food safety, discard reserved marinade and prepare another set of marinade for heating on the stove for the sauce , Delicious! We really enjoyed the mustard taste in this dish I cooked it on my cast iron grill pan the chicken was moist and tender I boiled the marinade down and there was plenty for saucing the chicken in fact I served the sauce in little dipping cups this is a keeper thanks for posting it =)
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Steps
|
1
Done
|
Combine Apple Juice, Mustards, Vinegar, Oil, Lemon Juice and Shallot in a Medium Bowl and Mix Well. |
|
2
Done
|
Place Chicken in a Single Layer in a Shallow Non-Reactive Pan. Pour Marinade Over, Cover and Refrigerate 8 Hours or Overnight. |
|
3
Done
|
to Cook, Drain Chicken, Reserving Marinade. Place Chicken Over Medium-Hot Coals and Grill 6-7 Minutes Per Side, Until Internal Temperature Is 165 Degrees Fahrenheit (74 C). While Chicken Is Grilling, Place Reserved Marinade in a Saucepan Over Medium Heat and Bring to a Boil (or Use a Fresh Batch of Marinade Ingredients). Reduce Heat and Simmer 8 Minutes, or Until Chicken Has Finished Cooking. Spoon Sauce Over Chicken and Serve. |
