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.
-
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.
