Honey Mustard Glazed Chicken Mtsvadi with Grilled Peaches
Honey Mustard Glazed Chicken Mtsvadi with Grilled Peaches is a mouth-watering dish that combines the sweetness of honey and the tanginess of mustard with succulent chicken and juicy peaches. This dish is perfect for a summer barbecue or a cozy dinner with family and friends.
To make this dish, you will need the following ingredients per serving:
- 1 chicken breast, cut into cubes
- 1 peach, sliced
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
To start, preheat your grill to medium-high heat. In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper. Thread the chicken cubes onto skewers and brush them with the honey mustard glaze.
Place the chicken skewers on the grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and the glaze is caramelized. While the chicken is cooking, grill the peach slices for 2-3 minutes on each side until they are slightly charred.
Once the chicken and peaches are cooked, remove them from the grill and serve the chicken skewers with the grilled peaches on the side. The combination of the sweet and savory flavors of the honey mustard glaze and the juicy peaches will leave your taste buds wanting more.
This dish can be classified as a grilled chicken dish and its three main ingredients are chicken, peaches, and honey mustard glaze.
Cooking tips:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Make sure to brush the chicken skewers with the honey mustard glaze frequently to ensure that they are evenly coated and caramelized.
- Use ripe peaches for the best flavor and texture.
In summary, Honey Mustard Glazed Chicken Mtsvadi with Grilled Peaches is a delicious and easy-to-make dish that is perfect for any occasion. The combination of the sweet and savory flavors of the honey mustard glaze and the juicy peaches will leave your taste buds wanting more.
