This recipe comes from one of my favorite cookbooks called BBQ Food by Kay Scarlett. The marinade for this chicken is excellent and kept the chicken very juicy. The mashed potatoes were great too!
For the chicken –
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
- 3 garlic cloves, crushed
- 2 tablespoons chopped parsley leaves
- 4 boneless skinless chicken breasts
Put the honey, mustard, oil, white wine vinegar, garlic parsley, and 1/4 teaspoon freshly ground black pepper in a large nonmetallic bowl. Mix it all together well and put aside 1/4 cup of the marinade to baste the chicken during cooking. Add the chicken breasts to the rest of the marinade and turn them so that they are thoroughly coated. Cover the bowl and refrigerate it for at least 4 hours or overnight.
Cook the chicken on the grill. Baste the chicken with the reserved marinade during the last 5-8 minutes of cooking.
For the potatoes –
- 2 lb. 4 oz. (about 6 medium) potatoes
- 2 tablespoons butter
- 1/3 cup milk
- 1/4 cup cream
- 3 scallions, finely sliced
Peel the potatoes and cut them into large chunks. Steam or boil the pieces for 12 minutes or until they are tender, then drain the water away and briefly return the potatoes to the heat , shaking the pan to remove any excess moisture.
Add the butter, milk, and cream and mash the potatoes until they are smooth. Stir in scallions, season to taste, and serve warm.