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Char-Grilled Herb Mustard Chicken
Char-grilled Mustard Chicken. A delicious and simple dinner.
Claire | Sprinkles and Sprouts
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white wine vinegar
dried Italian herbs
(boneless fillets or cutlets)
Crushed sea salt
Mix together the olive oil, mustard, vinegar, parsley, dried herbs and black pepper. Set aside whilst you deal with the chicken.
If using cutlets, turn them skin side down and using a sharp knife cut along each side of the bone. Use your fingers and the knife to remove the bone.
If you are using thigh fillets, just open them up flat.
Add the chicken to the marinade and leave to marinate for an hour. (I sometimes prepare this in the morning, but whilst the flavours are slightly more pronounced it really isn't a big deal)
Heat up a griddle pan, heavy bottomed dry frying pan or the outdoor grill/bbq.
Remove the chicken from the marinade and using your fingers push off most of the chunks. Reserve the marinade for cooking later.
Cook the chicken for 6 minutes on each side, until charred and cooked through.
Remove the chicken and allow it to rest.
Add the marinate to the frying pan (or if using a bbq use a clean saucepan) bubble it until it is slightly reduced.
Pour the sauce around the chicken and serve sprinkled with salt and a wedge of lemon.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx