Sweet grilled chicken

Ingredients for 6 servings:

• 1,500 g chicken breast, frozen
• 100 g mustard, medium hot
• 150 g sauce (Joppie sauce)
• 40 g olive oil
• 35 g balsamic vinegar
• 55 g honey
• 1 dash of lemon juice
• 1 dash of soy sauce
• some chili powder
• some curry powder
• 1 m.-sized onion(s)
• 3 garlic cloves

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 35 minutes

Perfect in summer, winter, autumn or spring!

Thaw the meat overnight in the refrigerator. The next morning, wash it, DO NOT trim any fat, and place it in a sufficiently large bowl so the chicken can later marinate. Caution! Do not use light-colored plastic bowls –> risk of discoloration! In a smaller bowl, stir together all the marinade ingredients at room temperature. Cold honey is particularly bad for this, as it makes it difficult to mix everything properly. Season to taste with chili and curry powder. With marinades, I find that a lot goes a long way. It works best when the marinade tastes way too strong on its own, as only a fraction of the marinade actually absorbs into the meat. Then I chop the onion into pieces. It doesn’t matter how, as like the garlic, it only absorbs into the marinade. Then add the marinade to the meat in the bowl, or put both together in a large plastic bag and let it marinate for at least 6-8 hours. Grill for about 15 minutes, depending on the size of the meat and the grill temperature. When grilling, be sure to let some of the marinade drain off beforehand, as the honey and Joppie sauce will caramelize quickly at high temperatures, turning the meat black without actually cooking it. You should also find someone to clean the grill grate afterward, as it’s always a mess. Note: Do not use the leftover marinade as a sauce. The raw chicken would be quite unhygienic.