Jasmine Tea and Honey Mustard Glazed Chicken Skewers
Contributed by: News Canada
Maille Honey Mustard and Jasmine Tea Glaze
- 1/4 cup loose Jasmine tea
- 1/4 cup boiling water
- 2 tbsp. sugar
- 4 tbsp. Maille Honey Dijon mustard
- 2 tsp. Maille A l’Ancienne Wholegrain mustard
Pour the boiling water over the tea and allow to steep for 3 minutes and strain.
Measure 2 fl. oz. of tea, add sugar to dissolve. Combine the Maille Honey Dijon
mustard and Maille A l’Ancienne Wholegrain mustard with the brewed tea. Reserve
half for marinating and the other half for brushing the cooked chicken skewers.
- 2 pieces boneless, skinless chicken breasts
- 10 bamboo skewers, pre-soaked in water to resist charring
- 1 tbsp. vegetable oil
- salt & pepper
- 16 cherry tomatoes (optional)
the chicken breasts in half. Now cut 2-inch pieces lengthwise to produce
"ribbons" of chicken that will weave onto a skewer. You should get
eight good ones from each breast.
Toss the chicken in oil and salt/pepper then
marinate in Maille Honey Dijon
mustard glaze for one hour. Weave the bamboo skewer through the chicken and
finish with a cherry tomato. Place the skewer onto a heated grill or into a
heated sauté pan, cooking on both sides until fully cooked.
Brush the Maille
Honey Dijon mustard glaze liberally on both sides during cooking. Sprinkle with
chopped green onions and serve with a small amount of the glaze.
Recipe developed for Maille, courtesy of Chris
Mills, executive chef at Diva at the Metropolitan Hotel (Vancouver, BC).