Ingredients
Method
- Whisk together country Dijon mustard, honey, yellow mustard, 2 tablespoons of olive oil, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper in a medium bowl. In a separate medium bowl, combine ⅓ cup of the marinade with mayonnaise. Cover and refrigerate the dipping sauce until ready to use.
- If using chicken breasts, place them between two pieces of plastic wrap. Pound the chicken breasts with the flat side of a meat mallet or a heavy skillet until they reach a uniform thickness.
- Place chicken thighs or breasts in a gallon-sized plastic zip-top bag. Add the remaining marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
- For the stovetop: Remove chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Heat a large cast-iron skillet over medium heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan.
- Place the chicken in the pan and cook until nicely seared and easily released from the pan, 4 to 5 minutes. Flip the chicken and reduce heat to medium-low. Cook, undisturbed, until the chicken releases easily and its internal temperature reaches 165°F. Let rest for 5 minutes, then serve immediately with the dipping sauce.
- For the grill: Preheat a grill to medium heat, around 350°F. Oil the grill grates well.
- Remove chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken over the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
- Flip the chicken and continue cooking for 2 to 3 minutes more, until it is no longer pink in the middle and its internal temperature reaches 165°F. Let rest for 5 minutes, then serve immediately with the dipping sauce.
Nutrition
Notes
Ingredient Swap: I've totally run out of one type of mustard before, and I've found you can absolutely play with the ratios here.
If you only have Dijon, just use 1