Also, add this one-pan honey mustard chicken and potatoes to your meal plan!
Why you’ll love this grilled mustard chicken
The chicken is delightfully tender and packed with flavor. It’s extremely simple to make and there’s a good chance this will be a new take on chicken for your family. It’s drizzled with a 5-minute, dairy-free mustard cream sauce. Yum! It’s time to take the cover off your BBQ. Hello, tasty grill marks! Serve it with a side of sautéed green beans for a complete meal!
Let’s break this down your grocery list into two parts: what you’ll need for the mustard grilled chicken and then what you’ll need to pick up for the walnut cream sauce.
For the grilled chicken:
Bone-in chicken thighs: you’ll need about 2 lb to make 4 servings. You can use another cut of chicken, however, bone-in chicken thighs are seriously tender and moist. Sea salt and black pepper: for seasoning the meat.Dijon mustard: This type of mustard is a great choice since it has a rich, slightly spicy flavor (more so than yellow mustard) and a creamy consistency. You’ll need 2 tablespoons. Thyme: Use fresh, minced thyme to sprinkle over the chicken thighs once cooked. Thyme is a wonderful complement to chicken and will stick nicely to the mustard you’ve coated the chicken with.
For the mustard walnut cream sauce:
Toasted walnuts: You’ll need ½ cup which you will toast in your oven. Toasting the walnuts provides a warm, earthy flavor for the sauce. Water: Add ½ cup to the sauce in the blender to help break down all the ingredients and create a sauce-like consistency. Dijon mustard: more mustard, please! Add 1 ½ tablespoons of dijon mustard to the sauce, so that the tangy taste carries into the sauce. Garlic clove: Use a small garlic clove for a little zing. Balsamic vinegar: Adding just a teaspoon of balsamic vinegar will give some serious depth to the sauce. Even though it is technically vinegar, it will provide some semi-sweet tartness to the sauce. Salt and pepper: To taste.
Calling this a cream sauce is a little misleading as you won’t find any dairy in this recipe. But, it’s a very creamy sauce from a texture perspective, so let’s keep the name. The ‘cream’ comes from blending walnuts. They’re high-fat nuts which means they will turn creamy when you blend them into a sauce. If you’re familiar with cashew-based sauces, then you’ll recognize what’s going on here. If this is your first nut-based cream sauce, be prepared to be amazed! Because you’ll be blending walnuts until smooth, you will need a high-powered blender to achieve this, otherwise, the sauce will be a bit gritty.
Veggies: This grilled chicken would go nicely with some green beans (as pictured) or a Greek salad. Starch: Slide the grilled chicken up next to some baked shoestring fries, garlic butter rice, or sour cream and chive mashed potatoes. Pasta salad: Nothing says summer like a pasta salad and bbq. Try our ramen noodle salad, Greek pasta salad, or our pasta salad with Italian dressing.
Did you make this?
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