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Friday, January 18, 2013

Grilled Dijon Chicken with Lemon Dijon Aioli

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 -
Printable Recipe 
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!

One Year Ago:  Chicken Noodle Soup
Two Years Ago:  Another Nut Topped Fish
Three Years Ago:  Pan-Seared Tilapia with White Bar-B-Q Sauce


StephenC said...

You may have been tired and hurried, but you had your wits about you enough to get a good meal on your table.

Cranberry Morning said...

Okay, Jenn. This is dinner tonight. I put frozen chicken breasts into the refrig. before going to bed last night, knowing that inspiration would hit eventually. And now it has. I hope your work load lightens. Enjoy the weekend! And thanks for the recipe. :-)

Yenta Mary said...

Dijon mustard is one of my favorite ingredients - a schmear for sandwiches, marinades, sauces, even stirred with cream and herbs for pasta! The exhausted may be tempted to eat chips and cookies (been there, done that!), but it's so much nicer and restorative to eat real food with fabulous flavor ... :)

© said...

I'm glad you still fed me even though you were exhausted babe. I always appreciate every meal you make. I'm a lucky man. :)

Lea Ann (Cooking On The Ranch) said...

I hear ya! I've been going through those long work days also. My blogging and cooking energy always suffer. I'm such a sucker for any type of mustard, and mostly grab for the dijon.

Big Dude said...

Looks pretty darned good for a quick meal.

Chris said...

Day jobs are so inconvenient, don't you think? I'm glad that you are holding up and the meal looks great.