Equipment
Ingredients
Dijonnaise Sauce and Marinade
- 114 g mayonnaise
- 120 g dijon mustard
- 2 garlic, finely grated
- 2 g salt
- 1 g black pepper
- 3 g thyme, fresh leaves
Main
- 790 g chicken breast, boneless, skinless
Nutrition (per serving)
Method
Preheat the grill to medium-high heat, approximately 200°C (400°F).
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and grated garlic.
Season the mixture with salt and pepper to taste.
Transfer half of the mixture to a small bowl and refrigerate for serving later.
Stir the fresh thyme into the remaining mixture in the medium bowl.
Season the chicken breasts lightly on all sides with salt and pepper.
Place the chicken in the medium bowl and toss until every piece is evenly coated in the marinade.
Allow the chicken to marinate at room temperature for 15 minutes.
Clean the grill grates with a brush and lightly oil them to prevent sticking.
Remove chicken from the bowl and wipe off any excessive marinade drips.
Grill the chicken over direct heat for 4 to 6 minutes per side until the internal temperature reaches 74°C (165°F).
Serve the chicken immediately with the reserved chilled Dijonnaise sauce.
Chef's Notes
- Ensure the chicken returns to room temperature if marinating overnight to ensure even cooking.
- Using a meat thermometer is the only way to guarantee the chicken is safe (74°C/165°F) without being overcooked and dry.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Thaw in refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven or microwave until the internal temperature reaches 74°C (165°F).
