Ingredients
1/2 cup orange marmalade
1/2 cup Dijon mustard
2 tablespoons honey
1/2 tablespoon curry powder
2 teaspoons fresh lemon juice
1 clove garlic, minced
4 chicken breasts
Method
Sources
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional copper saucepan — ultimate thermal control for sauces
Professional-grade blender — silky purees, hot soups, nut butters
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional copper saucepan — ultimate thermal control for sauces
Professional-grade blender — silky purees, hot soups, nut butters
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Simmer first five ingredients in small saucepan for 5 minutes, stirring constantly, add garlic; Cool. Brush chicken pieces on all sides with half of glaze. refrigerate 1 hour. Reserve marinade. TO GRILL: Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium. Position grill rack about 6 inches above heat source. When the grill is ready, lightly oil the rack. Lay chicken on rack, cover and grill 5 minutes. Turn, cover and grill for another 5 minutes. Brush the chicken with some of the mainade, turn and grill for 5 minutes. Continue brushing chicken with marinade and turning it every 5 minutes until the chicken is cooked through while remaining moist, 25 to 30 minutes.