Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup Calvados (apple brandy)
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Ziplock bag or airtight container
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together the Calvados, olive oil, Dijon mustard, honey, garlic, thyme, salt, and pepper.
2. Place the chicken breasts in a ziplock bag or airtight container and pour the marinade over the chicken. Seal the bag or container and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard the marinade.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours to overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 12g
- Carbohydrates: 7g
- Protein: 30g
Substitutions for ingredients:
- Apple juice or apple cider can be used instead of Calvados.
- Any type of mustard can be used instead of Dijon mustard.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add sliced apples or pears to the marinade for extra flavor.
- Use the marinade for pork chops or salmon instead of chicken.
Tips and tricks:
- Make sure to let the chicken rest before slicing to keep the juices inside.
- If using a grill pan, make sure to oil it before grilling the chicken.
- Double the recipe and freeze half of the marinated chicken for a quick and easy meal later on.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken with a side of roasted vegetables or a salad.
Garnishes:
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a glass of Calvados or a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Salad
- Rice pilaf
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Calvados is a type of apple brandy that originated in Normandy, France.
Flavor profiles:
- The Calvados adds a sweet and fruity flavor to the chicken, while the Dijon mustard and garlic add a savory kick.
Serving suggestions:
- Serve the chicken hot off the grill with a side of roasted vegetables or a salad.
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Region: French