Name: Grilled Honey Mustard Chicken
Total time: 30 min
Ingredients: 3/4 cup Dijon mustard; 2 tablespoons honey; 1/4 teaspoon cayenne pepper; 1/4 cup sour cream; 2 teaspoons chopped fresh tarragon leaves; 4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded 1/2 inch thick; Salt and pepper; 1/4 cup sliced almonds , toasted (see note)

Why This Recipe Works

Boneless chicken breasts can get dry on the grill. For a grilled chicken recipe that turned out tender, juicy meat, we quickly grilled our chicken breasts over high heat. For extra flavor, we brush the grilled breasts with a honey and mustard mixture and sprinkle toasted almonds on top. Patting the chicken dry with paper towels ensured the breasts didn’t stick to the grill. We made sure to pay close attention to the chicken as it grills, since boneless meat cooks much faster than bone-in chicken. Adding sour cream to half of the honey-mustard mixture gave it body, yielding a rich (not to mention easy) serving sauce for our Grilled Honey Mustard Chicken.

Before You Begin

Toast the almonds in a dry skillet over medium heat, shaking occasionally, until golden, about 5 minutes. This recipe can also be made in a grill pan over high heat.

Instructions

Combine mustard, honey, and cayenne in bowl. Transfer 1/2 cup mustard mixture to separate bowl and stir in sour cream and tarragon; set aside.

Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, 2 to 4 minutes per side. Transfer chicken to platter, brush with remaining mustard mixture, and sprinkle with almonds. Serve, passing sour cream mixture separately.