2000s Recipes + Menus

Grilled Chicken with Mustard-Dill Sauce

  • Active time:20 min
  • Start to finish:25 min
June 2000
Two mustards mellowed with honey and yogurt make a terrific sauce for chicken—or even fish or pork. This is an ideal warm-weather dish because the sauce doesn’t require cooking. Try boiled new potatoes on the side.
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon coarse-grained mustard
  • 2 tablespoons chopped fresh dill
  • 3/4 cup plain yogurt
  • 4 (1/4-inch-thick) chicken cutlets (1 1/2 lb total)
  • 1 to 2 tablespoons olive oil
  • Prepare grill.
  • Stir together honey, mustards, dill, yogurt, and salt and pepper to taste.
  • Pat chicken dry, then brush with oil and season with salt and pepper. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until just cooked through.
  • Serve chicken with sauce.
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