Ingredients with Measurements:
- 4 Airline chicken breasts
- Salt and pepper
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken breasts with salt and pepper.
3. In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic, thyme, and rosemary.
4. Brush chicken breasts with honey-mustard glaze on both sides.
5. Place chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
6. Baste chicken with honey-mustard glaze every few minutes while cooking.
7. Remove chicken from grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan at medium-high heat
Internal temperature of chicken should reach 165°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Protein: 35g
Carbohydrates: 15g
Sodium: 500mg
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts
- Maple syrup can be used instead of honey
- Soy sauce can be used instead of Dijon mustard
Variations:
- Add a pinch of cayenne pepper for a spicy kick
- Use different herbs such as oregano or basil
- Add a squeeze of lemon juice for extra acidity
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking to prevent sticking
- Let the chicken rest before slicing to retain juices
- Double the recipe for leftovers or meal prep
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
Serve chicken on a bed of mixed greens or with roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs or a drizzle of extra honey-mustard glaze.
Pairings:
Pair with a side of roasted sweet potatoes or grilled asparagus.
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
- Garlic mashed potatoes
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the chicken is not cooking evenly, adjust the heat or move the chicken to a cooler part of the grill.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Airline chicken is a term used to describe a specific cut of chicken that includes the breast, wing, and drumette. It was originally served on airplanes in the 1960s and 1970s.
Flavor profiles:
The honey-mustard glaze adds a sweet and tangy flavor to the chicken, while the herbs add a savory note.
Serving suggestions:
Serve with a side of roasted vegetables or a simple salad for a complete meal.
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