Wed 31 Aug 2011
This new find from the September 2011 issue of Everyday Food is a perfect weeknight meal. Grill chicken breasts and onion slices, basting them toward the end of cooking with a tasty honey-mustard sauce.
Here’s a trick for grilling onions so that the rings don’t separate and fall through the barbecue rack when you flip them: Secure the rings with toothpicks or bamboo skewers. I use 2 toothpicks for each slice; just insert them on opposite sides of the slice. Be sure to remove the toothpicks before serving.
Serve with a spinach and tomato salad dressed with sherry vinegar and olive oil. If you don’t have sherry vinegar, use balsamic or rice vinegar.
To avoid additives and preservatives in this recipe, use mustard and vinegar that do not contain sodium benzoate or sulfites.
1 tablespoon vegetable oil, plus more for brushing
4 tablespoons plus 1 ½ teaspoons Dijon mustard
2 tablespoons plus ½ teaspoon honey
4 boneless, skinless chicken breasts (2 pounds total)
Coarse salt and ground pepper
2 medium yellow onions, cut into ½ -inch rounds
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
5 cups baby spinach (5 ounces)
2 medium tomatoes, cut into wedges
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut chicken breasts into thin slices and transfer to a serving platter.
Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Transfer onions to serving platter.
In a medium bowl, whisk together ½ teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.
From the September 2011 issue of Everyday Food