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Grilled Chicken Dijon

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 2 hrs, 45 mins
Yield Serves 6
A riff on chicken Dijon, a classic pan-cooked dish involving mustard and heavy cream. You'll need 18 (8-in.) skewers; if they're wooden, soak in water for at least 1 hour before grilling so they don't splinter or burn.


Nutrition Information

  • calories 223
  • caloriesfromfat 30 %
  • protein 29 g
  • fat 6.9 g
  • satfat 1.4 g
  • carbohydrate 8 g
  • fiber 0.1 g
  • sodium 439 mg
  • cholesterol 79 mg

How to Make It

  1. Remove the tender (the small, easily separable strip) from underside of each chicken breast. Cut breasts into 1/2-in.-wide strips diagonally across the grain, and cut each tender in half lengthwise.

  2. Bring mustards, oil, garlic, zest, orange and lemon juices, Worcestershire, and honey to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, 1 minute or until thickened slightly. Remove from heat and season with salt and pepper. Let cool 10 minutes.

  3. Working in batches, place several chicken strips between 2 large pieces of waxed paper and gently pound with a meat mallet to flatten chicken into pieces about 1/8 in. thick. Put strips in a bowl.

  4. Pour mustard mixture over chicken and gently stir with a rubber spatula to coat. Chill, covered, at least 2 hours and up to overnight.

  5. Heat grill to high (about 500°) and wipe cooking grate with a thick pad of oiled paper towels. Thread chicken onto skewers so that they lie more or less flat. Grill chicken, covered if using gas, 2 minutes. Turn over and grill 2 minutes more, or until cooked through (cut to test).

  6. Serve skewers on a platter, sprinkled with parsley. Add orange wedges for squeezing.

  7. Note: Nutritional analysis is per serving.

Cook's Notes

Total time includes 2 hours to marinate.