chicken , pork , honey , mustard
Sweet honey and tangy Dijon mustard create a balanced marinade with a savory touch of garlic. It is an easy choice for weeknight grilled chicken or pork.
Ingredients
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Makes: about 3/4 cup, enough for 1 1/2-2 pounds of meat · Prep Time: 5 min · Marinating Time: chicken 1-6 hours; pork 2-6 hours
Directions
Whisk the Dijon mustard, honey, and apple cider vinegar together until smooth.
Whisk in the olive oil, then stir in the garlic, salt, and pepper.
Place the chicken or pork in a food-safe resealable bag or covered glass container.
Add the marinade, turn to coat, and refrigerate for the suggested time.
Remove the meat and let excess marinade drip off. Discard the used marinade.
Grill over moderate heat until cooked through, checking with a food thermometer. Move to a cooler area if the honey begins to scorch.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
