Over the last few months, I had been working some pretty long hours through the week - so, by the time I got home each night, I was wiped out. Cooking dinner was truly the last thing on my mind, but I knew I had to do something, or all we would eat would be chips and cookies. I became pretty good at coming up with very simple ideas for dinner... even on the weekends, because that is just how exhausted I was. This was just one of those recipes. Most of those recipes will not end up here, unfortunately, because with exhaustion came not wanting to photograph anything either. Oh well.. they'll fall back into the rotation at a less busy time and I'll be able to document them. Until then... enjoy :)
Grilled Dijon Chicken with Lemon Dijon Aioli
Created by Jenn's Food Journey
- Serves 2 -
3 Tablespoon Dijon mustard
1 Tablespoon Balsamic vinegar
1 Tablespoon olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 boneless, skinless chicken breasts
Lemon Dijon Aioli -
3 Tablespoons homemade mayonnaise
1 1/2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/4 teaspoon black pepper (or to taste)
In a bowl or measuring cup, add the 3T Dijon, Balsamic, olive oil, Worcestershire and black pepper. Mix together until well combined. Rinse the chicken and pat dry with a paper towel. Place in resealable bag and pour marinade over top. Seal and place in refrigerator for at least 2 hours (I let mine side for 4 hours).
Meanwhile, mix together all the ingredients for the aioli in a small bowl. Taste for seasoning. Cover and place in refrigerator until ready to use. Can be store for up to a week.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken directly over the fire and grill 8-10 minutes per side or until the internal temperature reaches 165 degrees F. Remove from grill and allow to rest for 5 minutes. Serve with aioli and enjoy!
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