Honey Dijon Mustard BBQ Chicken

Recipe by: Chef Lynn Crawford, Ruby Watchco
Cuisine: Canadian

Serves: 4 people

Ingredients

3 Tbsp. (45 mL) Maille Honey Dijon Mustard
2 Tbsp. (34 g) miso
2 Tbsp. (10.5 g) ginger, finely chopped
1 Tbsp. (15 mL) lemon juice
1 tsp. (2 g) lemon zest
¼ tsp. (1.25 g) salt
¼ tsp. (0.6 g) pepper
4 chicken breasts, boneless and skinless

Preparation

1. In a medium bowl, mix the honey Dijon mustard, miso, ginger, lemon juice, lemon zest, salt and pepper. Reserve ¼ cup.

 

2. Place the chicken in a plastic bag, or a plastic container with a lid. Pour the mustard marinade over the chicken and let it marinate in the fridge overnight, or at least for 2 hours.

 

3. Preheat grill to medium heat, add chicken and grill, basting with reserved marinade, cook, turning once, until cooked through, 6 minutes per side.

 

4. Cover and let rest for 5 minutes, serve hot or cold.

Ruby Watchco Potato Salad

Recipe by: Chef Lynn Crawford, Ruby Watchco (Toronto)

 

Serves: 4 people

Ingredients

2 lbs. (907 g) mini potatoes, halved
1 Tbsp. (15 mL) olive oil
1 Tbsp. (14 g) butter
2 small white onions, thinly sliced
Thyme, to taste
1/2 cup (4.5 g) dill, chopped
⅓ cup (76 mL) mayonnaise
Jalapeños, to taste
Pickled Jalapeño liquid, to taste
2 Tbsp. (30 mL) Maille Provençale Mustard
Salt and pepper, to taste

Preparation

1. Place potatoes in a large pot of cold, salted water. Bring to a boil over medium-high heat, then reduce temperature to low and simmer until potatoes are fork-tender, about 15 minutes. Drain potatoes and let cool 10 minutes.

2. Meanwhile, in a medium skillet set over medium-low heat, add oil and melt butter, then add onions and thyme and cook until onions are golden brown, about 15 minutes, stirring occasionally. Transfer mixture to a plate and cool slightly.

3. In a large bowl, mix together dill, mayonnaise, mustard, jalapeño and pickled jalapeño liquid and salt, then gently fold in reserved potatoes and onion mixture, season to taste with black pepper and serve immediately.