Grilled Chicken with Stone Ground Mustard Dill Sauce

Grilled Chicken with Stone Ground Mustard Dill Sauce

Chicken:

Ingredients

  • 1/4 cup Red Vine Vinegar
  • 2 tsp. Stone Ground Mustard
  • 1 tsp. Sea Salt
  • 3/4 cup Olive Oil
  • 2 Minced Shallots
  • 6 Boneless Skinless Chicken Breasts
  • Freshly Ground Black Pepper

Directions

  1. In a small bowl, combine all the ingredients except for the chicken breasts. Whisk until well combined.
  2. Put chicken breasts in a gallon sized zip lock bag and pour in marinade mixture. Toss the chicken in the marinade until evenly coated. Refrigerate for 3 hours.
  3. Remove chicken from marinade and grill on each side until cooked through (be careful not to overcook the chicken). Remove from heat and place on serving platter.
  4. Top with Stone Ground Mustard Dill Sauce.

Dill Sauce:

Ingredients

  • 1/2 cup Stone Ground Mustard (Plochman’s recommended)
  • 1/4 cup Water
  • 1/2 cup Whipping Cream or Half and Half *
  • 1/4 cup Olive Oil
  • 4 tsp. Sugar
  • 6 Boneless Skinless Chicken Breasts
  • 1-2 drops doTERRA dill essential oil

Directions

  1. Mix all the ingredients together using a whisk, except for the Dill Oil.
  2. Place two drops of Dill Oil onto a toothpick. Stir the sauce with the toothpick, allowing the Dill Oil to combine with the sauce. Throw toothpick away.
  3. Let sauce come to room temperature before drizzling over the grilled chicken. Enjoy!

*For a dairy free version, you can replace the whipping cream with coconut milk. Take one can full fat coconut milk. Remove the lid and cover with plastic wrap, place can in the fridge overnight. The next morning, take the can out of the fridge and spoon out the coconut cream. It will be still and thick like whipped cream.

Grilled Chicken with Stone Ground Mustard Dill Sauce

 

Leave a Reply