I really enjoy grilling chicken breast and nothing makes it better than a tasty sauce to go with it. If you ever get tired of the normal grilled chicken then this is a must try recipe!
So let’s cook!
Ingredients:
1 package shiitake mushrooms, remove stems
6 tablespoons canola oil
1 teaspoon whole-grain mustard (a must have for the kitchen if you ask me)
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
4 tablespoons fresh chopped parsley
2 bone-in, skin on chicken breast
1 small shallot, diced
salt and pepper
Step 1:
First go out and heat your grill on high then in a bowl add 4 tablespoons of canola oil and add mushrooms. Season with salt and pepper.
Step 2:
In another bowl whisk together shallots, vinegar, olive oil and parsley until combined.
Step 3:
In a small dish add chicken breast and coat with the remaining canola oil and season with salt and pepper. Let rest.
Step 4:
Place on the grill, cap side down and grill the mushrooms until light brown, 4 to 5 minutes.
Step 5:
Turn the mushrooms over and cook through for 3 to 5 more minutes. Remove from the grill and place on a cutting board.
Step 6:
Chop the mushrooms and add to the bowl of vinaigrette. Stir in well and let set while you grill the chicken.
Step 7:
Place the chicken on the grill skin side down and grill until golden brown, 5 – 8 minutes.
Step 8:
Flip over, reduce the heat to medium, close the cover and continue grilling for about 10 minutes longer. Remove the chicken from the grill and let rest for 5 minutes or until the internal temperature gets to 165 degrees.
Step 9:
Time to plate. Place the chicken on a serving dish and top with shiitake vinaigrette.
Category:
Closing Remarks:
Now the pictures don’t do justice to how AWESOME this chicken tastes and I really hope you try this one out. Now if you don’t like mushrooms you can still use the mustard based vinaigrette.
Happy Cooking!
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