Mustard and Honey Glazed Chicken with Grilled Red Pepper, Tomato and Rocket Salad

by Jacqueline on August 3, 2012

Great way to eat grilled chicken

Mustard and Honey Glazed Chicken with Grilled Red Pepper, Tomato and Rocket Salad

Apparently the first Saturday in August (i.e. Saturday 4 August) marks National Mustard Day. Sound familiar? No? Well, it’s news to me too! Reading up more about it, I believe that it is celebrated more in the U.S. than anywhere else. You can find out more about the National Mustard Museum and the event itself  here.

I think overall Dijon Mustard has to be my favourite. I use it in various salad dressings, with mac and cheese but more often with chargrilled meat. I really like the sharp vinegary taste. No surprise that Dijon is regarded as the mustard capital of the world. Indeed, the last time we visited Paris we stumbled across this charming Maille mustard shop. It has a lot of character, doesn’t it?

Maille Mustard Shop in Paris

Maille Mustard Shop in Paris

I’ve also read that owing to its antibacterial properties, mustard does not require refrigeration; it will not grow mould, or harmful bacteria but I’m not sure how reliable this information is and I would prefer to keep mine in the fridge once opened.

So, in a fitting tribute to celebrate National Mustard Day with my chums in the USA, I’m making my mustard and honey glazed chicken with grilled red pepper, tomato and rocket salad. Very easy. Requires minimal preparation and cooking time.

The most time consuming task involved in making this dish is grilling the pepper so start right away on this before you do anything else. Obviously, each grill is different but you want to achieve a blackened look all over the pepper. When I grill peppers, I get the most amazing smell in my home – think barbeques, think Summertime, think beach! I love how the pepper renders itself to the heat, collapsing and producing the most delicious sweet and sticky juice. I always find it easier to remove the skin shortly after it comes out of the grill. Hopefully, you will end up with something like the picture below. The juice can be used in the salad dressing.

Red pepper post grilling

Grilled Red Pepper releasing sweet sticky juice

The honey and mustard glaze is simple. Use a clear, runny honey, some wholegrain Dijon mustard and a couple of drops of olive oil and mix them together in a small dish.

Simple Mustard and Honey Glaze

Simple Mustard and Honey Glaze

Because the chicken is grilled, I want to ensure the meat is cooked evenly and I use a kitchen mallet to tenderize and even out the surface of the chicken breast.

In no time at all, you can have a mid-week healthy meal that rates high on your taste buds! Ideally I would use Cider vinegar with the salad but had run out so used white wine vinegar instead. Oops, I forgot to include it in the shot below!

Here are the ingredients you will need:

Ingredients for Mustard and Honey Glazed Chicken

Mustard and Honey Glazed Chicken with Grilled Red Pepper, Tomato and Rocket Salad

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: Serves 2 for Lunch or Dinner

A healthy mid-week meal for Summer

Ingredients

  • 2 chicken breasts, skinned
  • 8-10 cherry tomatoes
  • 1 bag of rocket leaf salad
  • 1 red pepper
  • 2 tbsp of Dijon wholegrain mustard
  • 1.5 tbsp of clear runny honey
  • A couple of drops of olive oil.
  • For Salad Dressing
  • Juice from grilled pepper
  • 2tbsp of cider or white wine vinegar
  • 1.5 tbsp of extra virgin olive oil
  • Salt to season

Instructions

  1. Place the pepper in a pre-heated grill and turn with tongs when a blackened colour is achieved on each side. With my grill, this took about 20 minutes.
  2. Meanwhile, you can prepare the meat. Wrap each chicken breast in some clingfilm and use a kitchen mallet to tenderize and even out the meat.
  3. Remove the clingfilm and make some light diagonal incisions in the meat.
  4. Mix the mustard, honey and a couple of drops of olive oil together in a small dish and use a brush to coat one side of the chicken with the mixture.
  5. Remove the pepper from the grill and place on a plate to cool down.
  6. Place the chicken in the grill with the glaze side facing up and cook for approximately 5-7 minutes.
  7. Meanwhile, remove the skin, seeds and stalk from the pepper and cut into slices reserving the juice from the pepper.
  8. Turn the chicken over and apply once more the honey and mustard glaze before returning to the grill.
  9. When the chicken is done, remove from the grill and rest for a couple of minutes.
  10. Prepare the salad. Put the cider/white wine vinegar, olive oil and the grilled pepper juice in a bowl and whisk the ingredients together. Add the rocket leaves, tomatoes, pepper slices and toss together.
  11. Serve the salad on two plates, carve the chicken into slices using the incisions made pre-grilling and place on top of the salad.
  12. Serve with crusty bread if desired.

Notes

The trick is to ensure your chicken is cooked sufficiently under the grill and achieving an all round golden glaze.

http://howtobeagourmand.com/mustard-and-honey-glazed-chicken-with-grilled-red-pepper-tomato-and-rocket-salad/

I’m entering this recipe into Javelin Warrior’s Made with Love Mondays Challenge which focuses on cooking dishes from scratch. It’s a great blog. I would encourage you to pay a visit and also have a look at the Tuesday Tutor section which features a blogger each week and follows a step by step way of reproducing one of their dishes.

JWsMadeWLuvMondays

I have still to try Irish mustard which is a wholegrain type blended mustard using whiskey, stout (e.g. Guinness) and honey. Sounds good doesn’t it? But perhaps more suited to an Autumnal/Winter dish. What is your favourite mustard and how do you use  it ? Do let me know in the comments below!

Like How to be a Gourmand on Facebook.

{ 24 comments… read them below or add one }

1 Monet August 3, 2012 at 12:11 pm

Perfect! I’m a huge mustard girl. I can’t do a sandwich without it. This chicken looks delicious. I’m always looking for a new recipe. Thank you for sharing, my friend!

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2 Jacqueline August 3, 2012 at 1:12 pm

Yes, I love it with a bacon, rocket and tomato sandwich. It really does the trick!. Thanks for the comment Monet :-)

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3 rita cooks italian August 3, 2012 at 1:29 pm

I do not use very often mustard! Grilled chicken breast needs to be combined with a good strong flavor and mustard sounds like the perfect ingridient (I want to try this!). You like my mum and the majority of the people peel the peppers! Well done, I’m so lazy that I remove only what fall off after cooking them!! ps I haven’t tried the pesto yet! I ‘ve guests this week and I’m very busy… Ciao

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4 Jacqueline August 3, 2012 at 2:49 pm

Thanks Rita! Believe me, I can be really lazy! I suppose it’s easier for me to peel the skin off while the pepper is still warm. Otherwise it gets tricky. But your dish of roasted peppers looked stunning and I’m sure tasted delicious! Have a lovely time with your guests this weekend :-)

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5 Mich - Piece of Cake August 3, 2012 at 5:07 pm

I love the idea of seasoning the chicken with olive oil, mustard and honey. That is such a lovely combination. Your chicken dish looks very tempting. I would probably be out there looking for something similar for dinner after looking at your pictures.

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6 Jacqueline August 3, 2012 at 5:21 pm

Thanks Michelle for your lovely comment. It’s a really easy dish to put together. One of the reasons why we enjoy it so much!

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7 Javelin Warrior August 3, 2012 at 10:07 pm

I’m so happy to have been introduced to your blog – so thank you for sharing! I love dijon mustard because, as you say, it’s so versatile. I’ve never used the whole grain version, but I’m sure it’s just as delicious. This salad sounds delicious with the grilled red peppers and I’m so glad you decided to share with Made with Love Mondays – welcome to the series! And thank you so much for the kind words…

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8 Jacqueline August 4, 2012 at 9:19 am

Pleasure JW! You have an inspiring blog, full of creative features so it is great fun taking part in the series!

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9 Heather @girlichef August 4, 2012 at 10:58 pm

I’m a huge mustard fan – and especially whole grain (just love the look of it)! And I’ll admit, I’ve always wanted to visit the National Mustard Museum. Seriously. And I want to walk into that mustard shop, for sure! This sounds like such a beautiful meal – and it’s looks beautiful, as well.

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10 Jacqueline August 4, 2012 at 11:09 pm

Hello Heather and welcome to my blog :-) Thanks for the lovely comment. I’m sure the National Mustard Museum is worth a visit. Sadly, a bit too far away from where I am. Maybe one day!

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11 fiona maclean August 4, 2012 at 11:42 pm

tee hee, now if you’d used maille champagne mustard you would have been duty bound to drink champagne when you ate this *grin*….

Looks lovely Jac…as always;) Maille make some pretty nice other things, I really like their vinegar range too:)

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12 Jacqueline August 5, 2012 at 9:03 am

The more we talk about it, the more I’m becoming attracted to the Champagne mustard!
Not tried their vinegar but hubbie is a huge fan of their cornichons and I like their capers :-)
Thanks for commenting Fiona.

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13 Camilla August 5, 2012 at 3:48 am

Loving the simple recipe Jacqueline. My favourite mustard depends on what it’s being eaten with eg a Welsh Rarebit calls for English mustard every time, a salad dressing Dijon and in a sauce I enjoy a wholegrain.
PS: Do we have to use our tongues to turn the grilled peppers or would tongs surfice? (Tee hee;-)

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14 Jacqueline August 5, 2012 at 9:07 am

Oh no! Can you imagine blistered mouths? Thanks for letting me know re the typo! Fixed now.
I’m trying to remember if I have ever had a Welsh rarebit before – not sure. Thanks for commenting Camilla.

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15 Asmita August 7, 2012 at 8:26 pm

This chicken looks so scrumptious and inviting! I love mustard and the mustard shop looks so cute. It does have a lot of character.

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16 Jacqueline August 8, 2012 at 11:39 am

Many thanks Asmita. Very easy to make :-) Do let me know if you try it!

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17 All That I'm Eating August 8, 2012 at 4:06 pm

This sounds like a great meal, simple and full of flavour. I love your oozy pepper!

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18 Jacqueline August 8, 2012 at 6:43 pm

Thanks Caroline! I’m a big fan of grilled and roasted peppers :-)

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19 Nic August 9, 2012 at 5:16 am

I’ve never heard of it either, but I do like mustard and this recipe looks delish. I have Paris on my list of places to visit and that shop will be going on there too!

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20 Jacqueline August 9, 2012 at 9:34 am

Hi Nic you will absolutely adore Paris. It is my favourite cities and holds so many memories for me. The Maille shop is located in Place de la Madeleine.
Happy Shopping :-)

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21 lisaiscooking August 10, 2012 at 4:43 am

Roasted red peppers have such great flavor. And, they’re so pretty. They sounds great with this glazed chicken! I missed Mustard Day, but I think I use some Dijon almost every day.

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22 Jacqueline August 10, 2012 at 11:48 am

Is Mustard Day a big thing in the States? I had never heard of it until recently :-) Thanks for commenting Lisa.

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23 working london mummy August 16, 2012 at 6:26 pm

wonderful recipe, and one of my staples too – grilled chicken with a mustard and sweet glaze (I often use maple syrup instead of honey). YUMMY salad too!

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24 Jacqueline August 16, 2012 at 9:11 pm

Thanks Nazima. Yes good idea – I imagine maple syrup would work really well here too!

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