Grilled Dijon Chicken with Lemon Herb Sop

Moist, tender and flavorful - almost healthy!

It has always interested me from where foodstuff comes. The main element of the marinade for this grilled chicken recipe is without exception. Dijon mustard appeared in the south as did many other condiments and spices, by way of the French settlers in the early 1700's. And like so many good things from Europe, it comes from Monks, of the Catholic faith. The church brought us this fine grained mustard from the area of St. Germain des Pres in 10th century for all to enjoy, though, I suspect it was for profit. By the 13th century, Dijon France became the dominating source for this luxurious mustard type.

Now, I started this recipe post with the words almost healthy because it is almost fat free with the exception of what little fat remains on the chicken after grilling. With the skin removed, we give up a heck of fat calories and some would say flavor too. But, I think this sop makes up for the missing flavor, and calories. I know it sure made me feel better about eating it. Enjoy!

Grilled Dijon Chicken with Lemon Herb Sop
serves 4

4 large bone-in chicken breasts, skin removed
2 tablespoons Dijon mustard with wine
1 tablespoon whole grain Dijon mustard
1 teaspoon black pepper
1 1/2 teaspoons Montreal chicken seasoning (25% less sodium)
1/4 cup margarine
2 tablespoons olive oil
2 tablespoons water
2 1/2 tablespoons lemon juice
1 tablespoon cider vinegar
1 garlic clove, minced
1 teaspoon crushed dried tarragon
1/2 teaspoon crushed dried thyme

Mix the two mustard together along with the pepper. Rub all over the chicken breast. Season with the Montreal seasoning. Refrigerate for 4 hours.

Remove chicken and allow to set about 15 minutes before grilling.

Make the sop by combining remaining ingredients in a small saucepan. Bring to a simmer and remove from heat. Use this sop on the chicken the latter part of grilling or at the first notice that the surface is drying out. If you run out of sop before chicken is ready, it's okay. The sop is meant to seal in the juices as well as add flavor.

Heat grill to 325 degrees and slow cook the chicken on the cooler side of the heat source. I moved the chicken over to the heat from time to time as I basted. Cooking time was about 1:30 hrs. to reach the internal temp of 165 degrees F.