Chicken Dijon

YIELD: 24 servings

24 each airline chicken breast

Brine:
2 gals. cold water
4 cups kosher salt
1 cup honey
2 Tbsps. peppercorns
2 each bay leaf

Glaze:
1 cup honey
1/2 cup whole grain mustard
2 cups Dijon Mustard
1 cup peanut oil
3 dashes Worcestshire sauce or Bitters

1. Mix brine ingredients together and place in plastic container.
2. Place chicken in brine and let set for 4-6 hours refrigerated.
3. Preheat grill. Remove chicken to a strainer and let drain in cooler for 20 minutes.
4. FOR GLAZE: Combine honey and mustards. Whisk in peanut oil until combined. Add Worcestershire or bitters to taste.
5. Place chicken skin side down onto grill. Let cook without turning or moving for a few min. Turn chicken over and finish grilling until internal temperature reaches 165°F.
6. Brush honey Dijon glaze onto skin side of chicken and allow to cook for at least 15 seconds at 165°F.

Recipe from Mary Jaskowski, nutrition services manager, St Mary's Health System, Grand Rapids, MI.