Yellow Mustard Marinade

This marinade is zesty, quick, and easy. It uses nothing but pantry staples and takes mere moments to whip up—no dicing or chopping required. For an even speedier take on this recipe, simply combine yellow mustard with ½ cup good-quality bottled Italian salad dressing.

 

TOOL: 1-gallon zip-top bag

YIELD: about ⅔ cup (enough for 4 to 6 servings)

 

3	TABLESPOONS EXTRA-VIRGIN OLIVE OIL
3	TABLESPOONS CANOLA OIL
2	TABLESPOONS WHITE WINE VINEGAR
2	TABLESPOONS YELLOW MUSTARD
½	TEASPOON DRIED BASIL
½	TEASPOON DRIED OREGANO
½	TEASPOON DRIED MARJORAM
¼	TEASPOON DRIED THYME
¾	TEASPOON GRANULATED GARLIC
½	TEASPOON ONION POWDER
¼	TEASPOON CRUSHED RED PEPPER
	KOSHER SALT
	FRESHLY GROUND BLACK PEPPER

MEASURE the olive oil, canola oil, vinegar, mustard, basil, oregano, marjoram, thyme, granulated garlic, onion powder, and crushed red pepper into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and black pepper.

 

SUGGESTED USES: chicken breasts, pork chops, or beef steaks (marinated 2 hours to overnight), grilled

 

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GRILLED CHICKEN BREASTS

 

FOR 4 SERVINGS, add 4 boneless, skinless chicken breasts (about 8 ounces each), pounded to an even thickness of ½ to ¾ inch, to the Yellow Mustard Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.

Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through 10 to 12 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before carving and serving.

These chicken breasts will go with just about anything—serve them over a salad or with any starch and seasonal vegetable you’d like.

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