Grilled Chicken Dijon

Ingredients

• 1 leaf flat parsley chopped
• 3  garlic cloves minced
• 1 tablespoon honey 
• 2 tablespoons juice of lemon 
• 0.3 cup tangy mustard hot
• 1.5 tablespoons olive oil extra-virgin
• 6 servings orange wedges 
• 0.3 cup orange juice freshly squeezed
• 0.5 teaspoon orange zest shredded finely
• 6 servings salt and pepper 
• 3 tablespoons rosemary thyme mustard seeded ("whole grain")
• 2 tablespoons worcestershire 
• 4  boned 

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• grill
• spatula
• skewers
• meat tenderizer

Directions

1. Remove the tender (the small, easily separable strip) from underside of each chicken breast.
2. Cut breasts into 1/2-in.-wide strips diagonally across the grain, and cut each tender in half lengthwise.
3. Bring mustards, oil, garlic, zest, orange and lemon juices, Worcestershire, and honey to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, 1 minute or until thickened slightly.
4. Remove from heat and season with salt and pepper.
5. Let cool 10 minutes.
6. Working in batches, place several chicken strips between 2 large pieces of waxed paper and gently pound with a meat mallet to flatten chicken into pieces about 1/8 in. thick. Put strips in a bowl.
7. Pour mustard mixture over chicken and gently stir with a rubber spatula to coat. Chill, covered, at least 2 hours and up to overnight.
8. Heat grill to high (about 50
9. and wipe cooking grate with a thick pad of oiled paper towels. Thread chicken onto skewers so that they lie more or less flat. Grill chicken, covered if using gas, 2 minutes. Turn over and grill 2 minutes more, or until cooked through (cut to test).
10. Serve skewers on a platter, sprinkled with parsley.
11. Add orange wedges for squeezing.