Although the cold weather is setting in, there will still be some fine days left to brave the outdoors and fire up the barbecue! Try this Apple Honey Mustard BBQ Chicken Breast with Glazed Carrot Salad for a tasty, attractive dish that will impress any partner or dinner guests.
You can either buy premade Apple Jelly, or find a recipe for it at Jimmy Boswell’s blog here.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist and author of The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.
– ½ cup apple jelly
– 1 tblspn raw honey
– 1 tblspn Dijon mustard
– ½ tspn ground cinnamon
– ½ tspn fine ground sea salt
– 4 skinless, boneless chicken breasts
– Fine ground sea salt
– 400 g baby carrots
– 2 tblspns butter
– 2 tblspns raw honey
– 1 tblspn lemon juice
– Freshly ground black pepper
– ¼ cup chopped flat-leaf parsley
In a bowl mix the apple jelly, honey, mustard, cinnamon, and salt together in a bowl.
Brush chicken breasts with glaze, cover and rest in the fridge for 2 hours. Remove from the fridge 20 minutes before cooking and allow to come to room temperature.
Preheat an outdoor BBQ (grill) on a medium-high heat and lightly oil the grate.
Place glazed chicken breasts on the preheated grill, cook occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side.
Serve with glazed carrots and seasonal fresh salad of your choice.
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice.
Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Image / Jimmy Boswell