Labor Day weekend is upon us. For some, this will be a last summer hooray. Pools will close. Children will (or already have) gone back to school. Parents will start worrying about carpools, Halloween costumes, and endless sports practices. That means dinner needs to be quick and make good leftovers. This recipe is great for that. Eat it the night it’s made. Use it tomorrow in a wrap. Or to top a salad. Or just warm it up and serve it with new sides.
Honey Mustard Grilled Chicken (from AllRecipes)
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon Worchestershire sauce
- 4 skinless, boneless chicken breasts or thighs
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and Worchestershire sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Serves 4.