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Jasmine Tea and Honey Mustard Glazed Chicken Skewers
Yield:
Makes 16 skewersIngredients:
Maille Honey Mustard & Chinese Tea Glaze:
¼ cup loose Jasmine tea
¼ cup boiling water
2 Tbsp sugar
4 Tbsp Maille Honey Dijon Mustard
2 tsp Maille Old Style Whole Grain Dijon Mustard
Pour the boiling water over the tea and allow to steep for 3 minutes and strain. Measure 2 fl. oz. of tea, add sugar to dissolve. Combine the Maille Honey Dijon Mustard and Maille Old Style Whole Grain Dijon Mustard with the brewed tea. Reserve half for marinating and the other half for brushing the cooked chicken skewers.
Skewers:
2 pieces boneless, skinless chicken breasts
10 bamboo skewers, pre-soaked in water to resist charring
1 Tbsp vegetable oil Sea salt or kosher salt and freshly ground pepper to taste
16 cherry tomatoes (optional)
Garnish:
3 pieces minced green onions, green part only
Directions:
Slice the chicken breasts in half. Now cut 2-inch pieces lengthwise to produce “ribbons” of chicken that will weave onto a skewer. You should get 8 good ones from each breast. Toss the chicken in oil and salt/pepper then marinate in Maille Honey Dijon Mustard glaze for one hour. Weave the bamboo skewer through the chicken and finish with the cherry tomato. Place the skewer onto a heated grill or into a heated sauté pan, cooking on both sides until fully cooked. Brush the Maille Honey Dijon mustard glaze liberally on both sides during cooking. Sprinkle with the scallion garnish and serve with a small amount of the sauce.
Recipe developed for Maille, courtesy of Chris Mills, executive chef at Diva at the Met (Vancouver, BC). Additional recipes can be found at www.maille.com.
