Father’s Day is just around the corner – so, what are you going to grill?
I ask “grill,” rather than just “prepare,” because that’s what all dads love, right? – They love to throw something on the barbie, soak up the outdoors, and chill.
Whether you throw Dad the apron for this recipe, or marinate and BBQ the chicken and broccoli yourself, this makes a great Father’s Day meal – slightly sweet with honey, tangy with mustard and lemon juice, just a little charred, loads of roasted sweet potatoes, AND a wine pairing that is OUT OF THIS WORLD!
Citrus Honey Mustard Chicken & Broccoli Grill WITH Albert Bichot CRÉMANT DE BOURGOGNE BRUT RÉSERVE!
(Read more about the wine HERE on the My Vine Life Blog)
Citrus Honey Mustard Chicken & Broccoli Grill
Citrus Honey Mustard Marinade:
1 cup Dijon mustard
1 cup dark honey
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1/4 cup water
1/4 cup stone-ground mustard
2 Tbs. shallot, minced
juice and zest of 1/2 fresh lemon
sea salt and pepper
4 large, skin on, split chicken breasts
3 bunches broccolini
2 large sweet potatoes, sliced into rounds
2 Tbs. butter
1 Tbs. dark honey
juice and zest of 1/2 lemon
sea salt and pepper
In a medium saucepan, heat the oil and add the shallots. Cook for two to three minutes over medium heat, until shallots begin to sweat and release their juices (do not fry).
Add the remaining ingredients, reduce heat to a simmer, and let the sauce simmer for six to eight minutes, stirring often.
Once cooked through, remove from heat and allow the sauce to cool for 15 minutes.
Purée, if desired, to remove any shallot pieces and for an extra smooth sauce.
In a large press-lock bag, add the chicken and cleaned broccoli (two separate bags) and marinate overnight – or for at least 4-6 hours.
Fire up the grill.
Meanwhile, preheat the oven to 425 degrees.
Toss the potatoes, butter, honey, lemon, and sea salt and pepper together and bake/roast (covered) until mostly soft (45-90 minutes). The potatoes should still hold their sliced form. Stir every so often to coat the taters in honey and butter.
Once the grill is hot, reduce heat to low and throw those split breasts on!
Grill to a charred perfection before flipping and adding the marinated broccoli to the other side of the grill.
Finish the chicken and broccoli until the doneness suits you (and Dad), dipping lemon halves in honey and grilling as well, if desired.
Serve the chicken, broccoli, and taters hot with CHILLED, bubbling Albert Bichot CRÉMANT DE BOURGOGNE BRUT RÉSERVE!
You’ll be adding a touch of elegance to your Father’s Day celebration this year. Dear, old Dad deserves it!
