Sweet & Sassy Dijon Chicken
Print Category Boneless chicken breast Thematic No thematic Source Recipes Plus Evaluation
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Ingredients
- 2 lb boneless, skinless chicken breasts or thighs 1 kg
- 3/4 cup packed brown sugar 175 mL
- 3/4 cup FRENCH'S® Dijon Mustard 175 mL
- 1/4 cup apple cider vinegar 50 mL
- 1/4 cup FRANK'S® RedHot® Original 50 mL
- 2 tbsp each: oil, Worcestershire sauce 30 mL
Preparatiion
- Place chicken in resealable plastic bag.
- Whisk together 1/2 cup (125 mL) of the sugar, French's® Dijon Mustard, vinegar, Frank's® RedHot®
- Original, oil and Worcestershire in 4-cup (1 L) liquid measuring cup. Pour about 1 cup (250 mL) mixture over chicken. Seal bag; place in refrigerator 1 hour or overnight.
- Pour remaining sauce into small saucepan. Stir in remaining 1/4 cup (50 mL) sugar. Bring to boil. Reduce heat; simmer 5 minutes or until mixture thickens slightly, stirring often. Reserve to serve with chicken. Remove chicken from marinade; discard.
- Grill on greased barbecue or grill rack over medium-high heat 10 to 15 minutes (or bake in 400˚F/200˚C oven
- 35 to 40 minutes), until chicken is no longer pink in centre, turning once. Serve with reserved sauce.
Cook commentary
Makes 8 servings
This sweet, tangy chicken may be grilled or oven baked.
All comments (1)
cannellefa
J'ai mis moitié moitié moutarde de Dijon et moutarde à l'ancienne et j'ai mis un petit peu moins que 1/4 de tasse de la sauce red hot. Pour ceux qui n?aiment pas le piquant en mettre encore moins car c'est pas mal piquant.
C'est super bon - à refaire