Many of you may have heard about the massive dust storm that hit Phoenix on Tuesday night. It was incredible to witness. Don't get me wrong, we have dust storms all the time out there. I mean it's dry, it's the desert, there's dust. BUT, I do not remember a dust storm of this size hitting the city in a very long time. I tried to get video, but it just looked dark and windy, but I did find this video.... granted it time-lapsed, but wow, what a site - check it out:
That is all dust baby... incredible, isn't it?? Just had to share this experience with you all. Now it's time for some food!!!
Does the name of this recipe throw you off a bit? Like when you hear it you're like.. ok, grilled chicken, yum. And then it's peach...ok, but then there is thyme.. but it's a mustard???? Or was that just my reaction to the name??
Either way, this is definitely worth a try. Once again, I would suggest long marinating time if possible. I'm finding more and more that for not so strong flavored marinades, over night is your best bet. Sometimes a marinade is strong enough to infuse it's flavors in about 4 hours, but this was not one of them. Don't get me wrong, after 4 hours it was good....but I know for a fact a little longer would not have hurt this one bit.
Was I utterly impressed? No, not really. Was it good? It was good but definitely not know your socks off. Would I make it again? Probably not, but only because there are so many other recipes out there. :)
Grilled Chicken with Peach-Thyme Mustard
Adapted from The Food Network Magazine
1/2 cup peach preserves
1 Tablespoon coarse ground mustard
1 Tablespoon Dijon mustard
1 teaspoons lemon juice
1/2 - 1 teaspoon dried thyme
salt and pepper
4 boneless, skinless chicken breasts
In a bowl, whisk together all the ingredients except the chicken, until well combined. Rinse the chicken and pat dry with a paper towel. Season both sides of the chicken with salt and pepper and place in a shallow dish or resealable plastic bag. Pour 3/4 of the sauce over the chicken, massaging to coat, and place in refrigerator to marinate for 4 hours.
Preheat grill to 375 degrees F. Brush oil on grill grates. Remove chicken from marinade and place directly over the fire. Grill for 6-10 minutes per side (or until the chicken reaches an internal temperature of 165 degrees F), basting with the remaining sauce. Let sit for a few minutes before cutting into. Enjoy!
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