2000s Recipes + Menus
Grilled Chicken with Mustard-Dill Sauce
Serves4
- 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.
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Stir together honey, mustards, dill, yogurt, and salt and pepper to taste.
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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.
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Serve chicken with sauce.
- Keywords
- shelley wiseman,
- quick kitchen,
- poultry,
- grilling,
- summer
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