Serves 4
Ingredients
- 4 (6 ounce) skinless chicken breasts
- 2 tbsp dark brown sugar
- 2 tsp ground coriander
- 1 1/2 tsp kosher salt
- 1 1/2 tsp dry mustard powder
- 1/4 tsp cayenne
- 1 1/2 tbsp extra virgin olive oil more as needed
- 4 tbsp Dijon mustard
- 2 tsp minced fresh chives
Directions
Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out. In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover & refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill. Light the grill, building a hot fire, or heat your gas grill to high. Once the grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about 1/2 way cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes. Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tbsp oil. Serve chicken with mustard for dipping.