[BBQ Recipe] Honey and Mustard Glazed Chicken

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!

Mustard Chicken and Vegetable Pie

Mustard Chicken and Vegetable Pie

When I look around my blog I think the last word I would use to describe my food is traditional. More often than not my recipes are a twist on a classic – a traditional idea that has been warped either to be healthier, more exciting, or to simply use up the ingredients I’ve got in the cupboards.

With that in mind, this is probably the closest I will ever get to a traditional recipe.

Chicken and veg pie has been around for hundreds of years. It’s a simple idea and is such a crowd pleaser. With the addition of English mustard, this pie has a bit more kick than some, but the filo pastry keeps it crisp and light. (It also helps to keep the calories down, which is always a plus!)

Cheese and Ham Muffins

Hands up. Who here enjoys a savoury muffin as much as a sweet one...no? Didn't think so.

Now I know that when it comes to food I'm a bit of an anomaly. Often the foods most people hate, I can't get enough off and my flavour and texture combinations can be a bit experimental. Now I'm not saying there's anything 'Heston-Blumenthal-crazy' about these muffins (quite the opposite, they make so much sense!) But, the first time I served up a savoury muffin as the token-carb allongside dinner, I did a few funny looks.

To most people - kids and adults alike - muffins are sweet treats. This recipe however breaks the mould combining doughy sustinance with oozing cheese and salty ham. Sounds good right?!

But what do you do with a savoury muffin I hear you ask. Well believe it not they are a great snack to nibble alongside your afternoon cup of tea. Go on, I dare you, swap the double-choc for the double cheese!

Just imagine biting into the satisfyingly crisp outside of the muffin, the soft centre with pockets of warm gooey cheese (I'm assuming you lack self control, and like me are eatingvthem straight from the oven). The little green flecks remind you that the courgette is one of your five a day! (Sort of.) And the hint of mustard powder balances perfectly with the salty ham making these an "adult" treat that doesn't involve alcohol for once...

But thats not where their versatility ends. They're also great to serve allongside soup, a really deep and creamy tomato soup!

And why not pop them into your kinds lunch boxes? Two small muffins to replace the boring old sandwhich will go down a treat! (Why not pop the rest in your handbag for lunch...)

So what are you waiting for?! Why aren't you cooking these bad boys right now!

Well I guess first things first you'll be needing the recipe...

Egg Salad

I've come back to Stevenage for the summer now (minus working the University's Open Days this Fri/Sat) and have come how to find our veg patch growing wildly! I will do a post on it soon!

As the lettuce has got so large, I didn't mind stealing a few leaves for my lunch to make egg salad. This is the recipe!

Enjoy!