CAJUN HONEY MUSTARD CHICKEN (GRILL OR STOVETOP)

Steps:

• In a small bowl, whisk Cajun Honey Mustard Marinade ingredients together. Add 1/2 cup of marinade and 1/4 cup olive oil to large freezer bag along with chicken. Marinate 1 hour up to overnight (the longer the better). Refrigerate unused marinade separately to use in Sauce.
• STOVETOP DIRECTIONS
• If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
• Meanwhile prepare Creamy Cajun Honey Mustard Sauce (directions below).
• Heat a large non-stick skillet over medium high heat. Once very hot, remove chicken from marinade and pat dry. Add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
• Remove to a cutting board and brush with Creamy Honey Mustard Sauce or top plated chicken with sauce. Let chicken rest 5 minutes before slicing. For a spicier chicken, sprinkle with cayenne pepper, for sweeter, sprinkle with brown sugar.
• GRILLING DIRECTIONS
• If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
• Meanwhile prepare Creamy Cajun Honey Mustard Sauce (directions below).
• Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Remove chicken from marinade and pat dry.
• Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
• Remove chicken from grill and brush with Creamy Honey Mustard Sauce or top plated chicken with sauce. Let chicken rest 5 minutes before slicing. For a spicier chicken, sprinkle with cayenne pepper, for sweeter, sprinkle with brown sugar.
• Creamy Cajun Honey Mustard Sauce: Add all of the Creamy Cajun Honey Mustard Sauce ingredients to your blender and process until smooth. Set aside.