Not sorry. Let's chat for a minute about the fact that it's about 5,000 degrees outside, give or take. And there's no indication that this little heat wave we are having has any intention of subsiding in the near future. Remember when I was whining about the heat a few weeks back? Well, I wish I had a time machine to go back and tell my snively self to suck it up. I obviously didn't know what hot was.
I don't remember August ever being this #$%@!#$ unbearably hot before. I CANNOT turn on the oven. I can barely bring myself to turn on the coffee pot. And while you may think I am a little crazy for wanting to stand in front of a 500 degree grill in 5,000 degree weather, I would argue that at least I can go back inside to the cool, refreshing 74 degree store bought air.
At least that was the case until my air conditioning unit decided to go kaput on Sunday in the middle of the hottest week in all of history, ever. Seriously?!? Did I cut someone in line at the Costco sample counter? Is my road rage finally catching up with me? What atrocious, unforgivable act could I have possibly committed to bring this bad juju upon myself?
Luckily it was just a capacitor (speaking of time machines, does that not immediately bring to mind Back to the Future?), and the repair man was able to replace it first thing Monday morning. All is right in my world again.
The positive of the heatwave/air conditioning debacle - it forced me to come up with this Grilled Maple Mustard and Horseradish Chicken recipe on the fly. And it's pretty awesome.
Grilled Maple, Mustard and Chicken
Prep Time: 30 minutes (including brine time)
Cook Time: 20 to 30 minutes
Total Time: 1 hour
4 bone-in split chicken breasts, or leg quarters, (skin on) or a combination of the two
Salt and Pepper to season
For the Brine:
6 cups of water
1 1/2 tablespoons of salt
1 bunch of thyme (about 10-15 sprigs)
2 garlic cloves smashed
For the Sauce:
1/2 cup of maple syrup
1/2 cup of Dijon mustar
1/4 cup of whole grain mustard
2 tablespoons of horseradish
1 tablespoon of apple cider vinegar
In a large Ziploc bag or bowl, combine water, salt, thyme and mashed garlic. Mix well and add chicken. Allow chicken to brine for 30 minutes to 2 hours. Remove chicken from brine and season with salt and pepper. Heat grill to high heat. Meanwhile, in a medium bowl, combine maple syrup, Dijon mustard, whole grain mustard, horseradish and apple cider vinegar and mix well. Pour 1/3 cup of the sauce into a separate bowl and reserve for later. Place chicken on grill skin side down and cook for five minutes with lid closed. Flip chicken and cook another 5 minutes with grill closed. Flip chicken again and cook for another 5 minutes with grill closed, basting chicken with the maple, mustard horseradish sauce in the last two minutes. Flip chicken again, baste with sauce and cook for another 5 minutes or until chicken has reached 165 F. Serve chicken with the extra 1/3 cup of sauce for dipping.