By the end of May, the
days are lengthening and the temperatures are beginning to rise
— ideal conditions for dining "al fresco," Italian
for "in the fresh air." To best enjoy the fresh air,
try this light and simple chicken recipe to celebrate the end
of cooler days and usher in the first months of summer.
Grilled Honey
Mustard Chicken Thighs With Grape and Lime Salsa
- 8 boneless chicken thighs,
pounded thin (about 2 pounds)
1/2 cup prepared honey mustard
-
- Salsa:
1 medium cucumber, peeled, seeded and chopped
2 cups red or green seedless grapes (or a combination of the
two), cut in half
1/4 cup lime juice (1 teaspoon lime zest, optional)
2 tablespoons extra virgin olive oil
1/4 teaspoon salt and freshly ground pepper
- Prepare the grill. Chicken
may be cooked on an oiled grilling pan. (The pan should be very
hot before placing the chicken on it.)
- Brush both sides of each
thigh with some honey mustard and set them aside.
- In a medium bowl, stir
together the ingredients for the salsa and set it aside.
- Grill or sauté
the chicken until just firm. Serve the chicken immediately with
some of the salsa spooned alongside.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
