by jimmy | April 8, 2013 10:39 am
1/2 cup apple jelly
1 tablespoon raw honey
1 tablespoon Dijon mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon fine ground sea salt
4 skinless, boneless chicken breasts
In a bowl mix the apple jelly, honey, mustard, cinnamon, and salt together in a bowl.
Brush chicken breasts with glaze, cover and rest in the fridge for 2 hours. Remove from the fridge 20 minutes before cooking and allow to come to room temperature.
Preheat an outdoor BBQ (grill) on a medium-high heat and lightly oil the grate.
Place glazed chicken breasts on the preheated grill, cook occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side.
Serve with glazed carrots and seasonal fresh salad of your choice.
Fine ground sea salt
400 g (1 pound) baby carrots
2 tablespoons butter
2 tablespoons raw honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice.
Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Source URL: http://jimmyboswell.com/foodblog/apple-honey-mustard-bbq-chicken-breast-with-glazed-carrot-salad/
Copyright ©2017 Chef Jimmy Boswell unless otherwise noted.