Perfect Grilled Chicken Breasts – The New York Times

Hello. When there are bluefish in the nearby bays, I like to catch a few and cut them into pieces and fillets: the pieces for a ceviche with mango, jalapeño, red onion, and lots of lime, and the fillets to slather with mayonnaise and mustard and roast until they are excellent, just like my grandparents did, just like my parents did, and I hope my children will do for generations to come. Mustard and mayonnaise are a phenomenal combination.

There haven’t been many blue fish this season, however. So this weekend, I’m taking the compound – Dijonnaise, in the language of menus and recipes – to the poultry section of the grocery store, and I’m preparing Ali Slagle’s new recipe for Dijon Grilled Chicken Breasts (above).

It’s so awesome. The masked meat is insulated from the heat of the grill and made tender by the acidity of the mustard. It features a tan crust, with just a hint of smokiness, that responds well to a squeeze of lemon juice and an extra dollop of Dijonnaise. You could serve the breasts on a Cesar salad or – even if it is early – alongside a few ears of grilled corn.


Featured Recipe

See the recipe →


Even better, perhaps: Take the cooked, rested chicken and slide it into a sandwich on toasted potato buns, with a smear of Dijon mustard, a few sliced ​​pickles, and a handful of shredded lettuce. It’s a taste of summer you won’t soon forget.

Other things I’d like to cook this weekend include these Fresh spring rolls, with vermicelli, shrimp, cucumber and carrot slices, lots of herbs. Dragged through sauce Or peanut sauce (both in my case), they constitute an excellent argument in favor of a meal to roll yourself, at low temperature and very profitable.

Also: lychee cakea joy of Chinese Jamaican bakery life, in which layers of sponge cake are filled with lychee cream and topped with lychee frosting. It’s a fancy dessert after another Chinese-Caribbean gem, Trini-Chinese Chickento serve with rice and fried plantains.

And if this bluefish ceviche continues to haunt me, as I know it will, I’ll quench my cravings with sushi-grade tuna and make this. poke bowl instead.

There will be scrambled eggs for breakfast, with baked bacon, Crepes And fruit salad. There will be radish sandwiches for lunch, with watermelon lemonade.

There will be a lot of cooking, because that’s what weekends are for.

If none of these recipes pique your interest, thousands more await you on New York Times Cooking. Yes, to answer a question I often receive, you need a subscription to read them. Subscriptions support our work and allow it to continue. If you haven’t already, would you consider subscribing today? Thank you extremely.

We’re here to help, like lifeguards at Ditch, if you find yourself in a technological rip current. Let us know if you need help. We’re at cookingcare@nytimes.com. Someone will swim out to you. Or, if you want to complain, congratulate, or just say hello, you can write to me: foodeditor@nytimes.com. I can’t answer every letter. But I read every one I get.

This has nothing to do with strawberries or smoked eel, but I found myself immersed in the fifth season of the edgy, multilingual French spy series “The Bureau,” streaming on Amazon Prime. Malotru is in great shape.

I don’t know how I missed William Finnegan’s profile of legendary surfer Jock Sutherland in the New Yorker. I’ll make it up to you now.

Also recent: Walt Hunter’s poem, “Translation Without Angels,” in The New York Review of Books.

Finally, for the New York Times, Jon Pareles and Lindsay Zoladz have chosen “The 40 Best Songs of 2024 (So Far)”, a playlist for your weekend and a veritable treasure trove of delight. Listen to this while you cook. And I’ll see you on Sunday.

Add a Comment

Your email address will not be published. Required fields are marked *