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Wednesday, July 14, 2010

One More Honey at the Table

Sam has been so busy this summer. There have only been a handful of days that he hasn't had a friend over or been invited to one of their houses. Mostly it's been our house. "You're so lucky not to have a brother," one kid yelled as they ran out to the pool.

Playdates have blurred edges at our house. If it's close to dinner time, there will just be an extra place at the table.

This recipe easily lends itself to adding one more chicken breast to the marinade and it's a definite kid pleaser.

Honey Mustard Grilled Chicken

1/3 cup mustard, Dijon is perfect, spicy brown would be nice, just don't use "that yellow stuff" as Sam says
1/4 cup honey
1 tsp minced garlic
2 TB light mayonnaise
2 tsp steak sauce
4-6 boneless skinless chicken breasts

Mix all, but the chicken breasts in a small mixing bowl. Place chicken breasts in a zip bag. Pour half of the marinade over the chicken. Seal bag and toss to coat. Refrigerate chicken and the reserved marinade for at least 2 hours. If you're using frozen chicken breasts, just let them defrost overnight in the marinade. Preheat your grill for medium high heat Remove chicken from bag. Discard marinade. Grill for 7 minutes per side, basting cooked side with reserved marinade. Be sure chicken is completely cooked through and has an internal temp of 165 degrees.

1 comment:

  1. I love the addition of steak sauce! And I love all things mustard - my husband even took me to the mustard museum in Wisconsin - now is that love or what??!!


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