You know, it's funny how I can get into a sort of food rut without meaning to. Drew and I are not the "it's Monday, so it must be meatlof night" kind of people. I try at least one new recipe a week to keep things fresh, so we're not in a rut in the traditional sense, but there are just some things that I forget to include. These are pretty common things, like honey mustard and bbq chicken. There's something you can chuckle at from this blog- foods people eat everyday are completely new and revolutionary to me.
This weekend we made a recipe from the September issue of Everyday Food, Grilled honey-mustard chicken with onions and spinach salad, and boy was it good. It's one of those so good because of its simplicity type meals. The friends we invited over enjoyed it, and Drew and I have been enjoying the leftovers as much as we did the initial dish. The recipe features few ingredients, a quality of which I'm always a fan, and the honey mustard is homemade and just that- honey and mustard. Nothing else. The spinach salad that accompanies the onions and chicken is a great pairing and the vinaigrette complements the honey mustard greatly. In fact, I used the leftover chicken and onion and put it on top of a bed of spinach and tomato. Perfect salad!
My mustard was a bit strong for us, so we added a lot more honey- maybe twice the amount written or more. Maybe we're just like Buddy the Elf and have the compulsion to put sweet in everything. I also used white wine vinegar in place of sherry vinegar. Oh, and if you are feeding four or more big eaters, you want more than 2 chicken breasts. We used a combo of thighs and breasts.
Grilled Honey-Mustard Chicken with Onions and Spinach Salad
from Everyday Food, Sept 2011
1 tablespoon vegetable oil, plus more for brushing
4 tablespoons plus 1 1/2 teaspoons Dijon mustard
2 tablespoons plus 1/2 teaspoon honey
4 boneless, skinless chicken breasts (2 pounds total)
Coarse salt and ground pepper
2 medium yellow onions, cut into 1/2-inch rounds
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
5 cups baby spinach (5 ounces)
2 medium tomatoes, cut into wedges
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for tomorrow's lunch.
Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for lunch and transfer remaining onions to serving platter.
In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.