|Honey and Mustard Glazed Chicken on the BBQ|
The English summer weather is unpredictable to say the least. As I’m writing this, we’ve have torrential rain, glorious sunshine, and a lot of cloud cover over the space of just 7 days.
It’s no surprise that the English folk react so crazily when the cloud breaks and we finally get to see a bit of the sun.
When the sun comes out to play where I live the smell of BBQ’s begins to fill the air. And I must admit my family are no different.The beauty of a BBQ is that you can cook almost anything on it. This summer I’ve already shown you sizzling summer prawns, char grilled tuna, as well as barbequed courgette and bulgur wheat salad. This particular weekend however we didn’t have any special food in.
|Key ingredients for Honey and Mustard Glazed Chicken|
The sun had come as a bit of a shock. The weather man had been saying for days we should expect the hottest weekend yet, but Saturday came and went and it remained overcast though a little warmer than usual. With the clouds overhead we assumed there was no point getting the BBQ out, but by Sunday afternoon the sun was shining brightly and it was time for me to raid the cupboards!We’d got chicken breasts in the fridge that we intended to use later in the week so this was where my inspiration started. I butterflied the breast, making the surface area larger and the fillet thinner so it would cook quicker on the BBQ.
I didn’t just want grilled chicken for dinner though. I wanted to jazz it up a bit!Out of the cupboard came mustard, honey, Worcestershire sauce, red wine vinegar, pepper and garlic – and so my honey and mustard glazed chicken was born!
|Honey and Mustard Glazed Chicken served with |
Blackened Corn Salad, and vegetable kebabs
The key to success with this recipe is to use a brush to keep glazing the chicken as it cooks. This ensures you get a nice thick, sticky layer of the honey sauce. It also makes sure that the meat stays really moist.
You end up with a sweet sticky outside, crispy char grilled edges and a moist meat below.Don’t be fooled by thinking this glaze can only be used on chicken. It also works really well on pork and turkey sausages! It is extremely versatile, and the same principle of glazing and turning the meat should be used regardless of whether you are glazing a piece of chicken or a sausage.
Another great thing about this recipe is that you can use whatever type of honey you like, and any type of mustard. Since first making the glaze we have tried it with English, American and French mustard as well as smooth and grainy. Each gives a slightly different flavour but it still tastes delicious!
If you don’t like too much heat coming from the mustard
simply add a little less than the recipe states.
|Slowly cooking the chicken on the BBQ|