Grilled maple mustard chicken. Spiced acorn squash is perfect with it. I love how the smoky flavor compliments it so beautifully. Hope you love it!
Jen’s Grilled Maple Mustard Chicken and Spiced Acorn Squash
Go build your fire!
2 acorn squash
Cut in half and remove all the seeds. A grapefruit spoon is great for this. If you’d like, take a sliver off the bottom center of each, so they can sit without rocking.
Brush with a little bit of butter, and grill flesh side down for 5 minutes. Flip them green peel down. Sprinkle each half with:
1/8 teaspoon cardamom
¼ teaspoon cinnamon
¼ teaspoon salt
1/8 teaspoon pepper
Grill til softened and lovely, around 25 minutes, but that’ll depend on the size of your squash. Brush with a little more butter.
Optional, but lovely – Add 1 to 2 teaspoons brown sugar or maple syrup to each.
2 pounds boneless, skinless chicken breasts – there were 3 huge breasts in my pack, so I cut them in half to make 6 thinner cutlets
1 ¼ teaspoons salt
½ teaspoon pepper
Brush with a little olive oil and season with salt and pepper. Grill for 2 minutes. Flip and baste:
¼ cup mustard (I’m using Maille Dijon with lots of seeds. Use your favorite!)
2 Tablespoons maple syrup
1 ½ teaspoons apple cider vinegar
Grill for 2 more minutes. Flip and check the temp. They’re done when they hit an internal temp of 165 degrees F.
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My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath. Spices stay fresh for about 6 months to a year, so you don’t want more tins than you’ll use up in that time.