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Grilled Chicken with Mustard Dill Sauce

Submitted by LyricFox

Ingredients

Sauce:

1/2 cup coarse-grained mustard
3/4 cup 2% milk
1/4 cup olive oil
4 teaspoons sugar
6 teaspoons dried dill weed (or 1/2 cup fresh)
1/4 teaspoon dried thyme
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper

Chicken:

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2/3 cups extra-virgin olive oil
2 cloves garlic, minced
1/2 cup minced onions
4 boneless skinless chicken breasts

Directions

Sauce:
In a bowl, combine well all sauce ingredients. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.

Chicken:
In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste.

Stir in garlic and shallots. Place the chicken in a glass dish or in a large Ziplock bag and pour the marinade over, cover, and refrigerate for 4 to 6 hours.

Prepare grill. Remove the chicken from the marinade (discard the marinade). Pat the chicken dry. Grill chicken until cooked through

Serve chicken with sauce spooned over it.

Serves 4