When warmer weather comes we move from the heavier comfort foods of winter to the lighter grilled foods of summer. Dinner is often grilled beef or poultry with a simple salad of mixed greens from our garden. Once the veggies start coming in these too are grilled and basted with a sauce laced with the fresh herbs DH clips from the garden.
This is one of our favorite grilled chicken dishes. The sauce is simple and takes about 3 minutes to prepare, and the chicken grills up in about 20. The grill preheats while you make the sauce, and the chicken grills while you throw together a salad. A delicious and nutritious dinner in 30 minutes or less.
Most recently this dish was grill and go! For Father's Day DH and I packed an impromptu picnic dinner and headed to the river. Food always tastes better when eaten al fresco!
Notes for this dish: Use tongs to turn the chicken. Forks make holes allowing the juices to escape. No forks! If using fresh rosemary, boost to 1 tsp.
Piquant Grilled Chicken
4 boneless, skinless chicken breasts
1 Tbsp. Olive oil
1 Tbsp. white wine
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. Kosher salt
1 tsp. celery seed
½ tsp. rosemary, crushed
Light the grill and allow to preheat for at least 10 minutes. In the meantime, wash chicken breasts and set aside.
Measure all remaining ingredients into a small bowl. Stir with a whisk to combine.
Brush the one side of the chicken breasts with the sauce. Place the chicken breasts basted side down on the preheated grill. Brush the other side with the sauce. Close the lid and grill the breasts for 10 minutes. Brush a little more sauce onto the chicken breasts and turn them over with tongs. Brush the upper side with a little more sauce. Close the lid and cook for another 5 to 10 minutes. If after 10 minutes the breasts are not cooked, baste with more sauce and turn again cooking only until cooked through. Remove to a platter and serve.