honey mustard glazed chicken

with orzotto

5 from 1 vote

Prep Time: 1 10

Cook Time: 15

Total Time: 1 25

Servings:

For the sauce/marinade: mix together ⅓ cup dijon mustard, ¼ cup honey, 1 tablespoon soy sauce and 1 tablespoon lemon juice. Transfer ¼ cup of the sauce to a small bowl and stir in ¼ cup of mayonnaise; whisking thoroughly to combine. Set aside.
Toss 6 boneless chicken breasts or thighs with the remaining marinade and let marinate for 1 hour or up to 24 hours in the refrigerator.
In the meantime, make the orzotto (instructions below).
Preheat the grill to medium-high and grill the marinated chicken 5-7 minutes per side or until juices run clear and the chicken reaches 165°F (chicken breasts will take slightly longer than thighs).
Allow chicken to cool slightly then slice and drizzle sauce over the top, serving alongside the orzotto.

Heat 2 tablespoons olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add 1 diced onion and saute until fragrant and translucent, about 2 minutes.
Add 1 ½ cups orzo and toast for 2 minutes, stirring occasionally. Add ¼ cup white wine (or broth) and cook until absorbed, about 1 minute.
Gradually add 3 cups chicken broth, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
Stir in ½ cup peas, ⅓ cup Parmesan, ¼ cup heavy cream, and zest and juice from 1 lemon. Season with a big pinch of salt and pepper. Top each serving with more parmesan. Serve with grilled chicken.

Protein: This same marinade is fantastic on pork tenderloin.
Vegetarian: I love using this marinade on Cauliflower Steaks, but you could also skewer veggies, marinate them in the marinade and grill.

Make the marinade in advance and store in an airtight container. It can be stored for up to 5 days in advance.
The orzotto can be made in advance and stored in an airtight container (although I prefer it freshly made).