RECIPE: Rec: Honey Mustard Chicken with Lemon and Curry...This was dinner

[orchid]

tonight and was really good! We had a gift card at Barnes & Nobel that we finally had a chance to use so we bought cookbooks! What else? One of them is a Weber Cookbook and I've tried 2 recipes so far and both were terrific. I'll try to post the other one soon.

This calls for chicken breast but I have a lot of legs and thighs so I used them. I put them in the marinade for 6 hours and cooked them longer than would be for the breasts. Delicious!

Honey Mustard Chicken with Lemon and Curry

Marinade:

½ C. Dijon mustard

¼ C. honey

2 T. EVOO

1 tsp. freshly grated lemon zest

2 T. fresh lemon juice

2 tsp. curry powder

½ tsp. granulated garlic

½ tsp. kosher salt

¼ tsp. cayenne pepper

¼ tsp freshly ground black pepper

4 Chicken Breast Halves (with skin and bones)

Marinade:

Whisk all ingredients.

Place chicken in large resealable bag and pour in marinade, reserve the other 1/3. Seal tight and refrigerate for 3 to 4 hours.

Remove from bag and discard marinade.

Grill skin side down over direct medium heat until nicely marked, about 5 minutes. Turn chicken over and move to indirect medium heat. Cook until meat is no longer pink at the bone. 30 to 35 minutes. Brush occasionally with reserved marinade during the last 15 minutes.

 

[richard-in-cincy]

This looks delicious orchid, especially using thighs. Have you signed up for

Weber's Recipe of the Week? I don't know if these recipes are included in your new cookbook, but I've been getting these recipes via email for a few years.

Here's the general link (see Find a Recipe):

http://www.weber.com/

and here's an example of my most recent weekly email (would you believe I have Häagen-Dazs' fat free raspberry sorbet in freezer right now?) Looks good doesn't it?


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Friday, May 30, 2008
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Warm Sticky Bananas with Raspberry Sorbet
Prep time: 10 minutes
Grilling time: 3 to 4 minutes

4 small bananas, firm but ripe
2 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 tablespoon fresh lime juice
4 large scoops raspberry sorbet
1 cup pistachios, coarsely chopped

1. Cut each banana in half lengthwise but leave the skins attached. They will help the bananas hold their shape on the grill.

2. Brush the cooking grate clean. In a 9 x 13-inch, heavy-duty foil pan combine the butter, sugar, and lime juice. Place the pan over direct medium heat (350°F to 450°F), with the lid open, to melt the butter and sugar.

3. When the butter and sugar are melted, slide the pan over indirect heat. Use long-handled tongs to dip the banana halves, cut sides down, in the butter mixture. Lift each banana half out of the pan, allowing the excess butter to drip back in the pan, and then place it, cut side down, over direct medium heat. With the lid open, grill the banana halves until golden brown and warm, 2 to 3 minutes, without turning. Return them to the pan. If desired, keep them warm there for a few minutes.

4. Using insulated mitts, move the pan to a work surface. Carefully peel the banana halves without breaking them apart. Cut each banana half crosswise into 2 or 3 pieces. Scoop the sorbet into serving bowls. Arrange the banana pieces over or around the sorbet. Sprinkle the pistachios over the top.

Makes 4 servings


Printable version

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by Jamie Purviance
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Price: $19.95

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[orchid]

I'm doing it now! Thanks!!!!

 

[sueyoung]

Weber operates 2 terrific restaurants - 1 downtown Chicago

They cook on Weber grills behind a glass window. Grilled romaine salad was great. Thoroughly enjoyed our casual dinner.

 

[amanda_pennsylvania]

I think the other is on Milwaukee in Wheeling (NW suburb of Chicago).

For years I lived in Palatine, IL, corporate headquarters of Weber Grill. We ended up with three such grills!