MARINADE
- 3 tablespoon Dijon mustard
- 3 tablespoon whole-seed mustard (or more Dijon)
- 1 tablespoon lemon juice
- 2 tablespoon white wine vinegar
- 2 tablespoon olive oil
- ¼ cup apple juice
- 1 shallot or ¼ small onion, finely chopped
- salt and pepper
CHICKEN & APPLE
- 4 boneless, skinless chicken breast halves each cut into 2 or 3 pieces
- 2 large apples, cored and sliced about ½” thick (I use Granny Smith or any apples off a tree nearby)
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Combine marinade ingredients reserving a few tablespoons for the apples. Pour remaining marinade over chicken and marinate for 2 hours or overnight.
Just before cooking the chicken core and slice the apples. Brush with the reserved marinade.
Place chicken on the barbecue and grill about 5 minutes per side or until cooked through.
Place apple rings on the barbecue and grill about 2 minutes per side.
Serve chicken topped with apple rings.