Grilled Honey Dijon Chicken

with Pete’s Own double smoked bacon and kale salad

Serves: 4

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Ingredients:

4 bone in free range chicken breasts

6 slices of cooked Pete’s own Double Smoked Bacon, chopped

1 avocado, pitted, peeled and sliced

1 bag of local spinach from Taproot farms

1 pint cherry tomatoes

1 red onion, peeled and sliced

1 bunch kale

1/3 cup local NS honey

3 tbs Pete’s Own olive oil

3 cloves of garlic minced

3 tbs Kozlinks grainy mustard

2 tbs Kozlinks smooth dijon

1 tsp salt

3 tbs fresh squeezed lime juice

3 tbs mayo

Directions:

  1. Stem the Kale by tearing it off the stem into bite size pieces
  2. Place Kale in a bowl and add 2 tbs olive oil, 1 tsp of lime juice and pinch of salt
  3. Massage kale thoroughly, this softens the kale. Place in fridge for later
  4. In a bowl mix together honey, olive oil, garlic, mustards, remaining lime juice and salt
  5. Use a hand blender to mix marinade till smooth
  6. Place chicken breast and half of themarinade in a sealable plastic bag
  7. Marinade chicken for four hours
  8. Add mayo to the remaining marinade to make a simple salad dressing, refrigerate
  9. Prepare the grill to medium high heat
  10. Lightly oil the grill and take the chicken out of the marinade
  11. Place the Chicken on the grill bone side first (as this side takes the longest)
  12. Cook for 15 minutes on each side careful not to flip too often as this can dry the chicken
  13. Turn the grill down to medium low and finish the chicken until an internal temp of 170-Approximately 45 minutes cook time then allow to rest
  14. Take out your massaged kale and add toppings. Feel free to add cheese or hard boiled eggs
  15. Place Chicken on the side of the plate so that the kale will not wilt

Chef’s Tip – Always make sure to check the temperature through the top of the chicken and close to the bone

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