Saturday, July 28, 2012

Feelin' Saucy

  Sometimes, staring at that chicken in the fridge can be frustrating.  What to do with it tonight?  Marinades can spice things up a bit.  Especially in the heat of summer, marinating chicken and grilling it is an easy solution for dinner.  This one comes from Southern Living's Big Book of BBQ.  I took it a step further by reserving some of the marinade and making a dipping sauce.  It brings a nice heat to the table.

Cajun Citrus-Honey Mustard Marinade & Sauce
Yields enough marinade and sauce for about 1 pound of chicken tenders

1/3 cup honey
1/4 cup fresh orange juice
1/4 cup olive oil
3 tablespoons coarse-grained mustard
2 tablespoons red wine vinegar
1 tablespoon Cajun seasoning (mine is labelled hot)
2 teaspoons of your favorite hot sauce (Frank's is the house hot sauce)

Whisk together all the ingredients.  If you are making dipping sauce, take 2 tablespoons of mayonnaise and slowly whisk in 1/4 cup of the marinade.  Stash the dipping sauce in the refrigerator until it is time to serve.    You'll have plenty left for about a pound of chicken tenders.  Pour over the chicken and marinate in the refrigerator for 2 hours before grilling.

  Not in the mood for spicy?  That's fine.  I also have a very simple recipe for honey mustard.  You can change up the taste by using different types of mustard.  You can easily scale the recipe using a 1:2:4 ratio.

Honey Mustard

1 teaspoon yellow mustard
2 teaspoons honey
4 teaspoons mayonnaise

Whisk together all three ingredients.

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