When it comes to Memorial Day cooking, grilling is where it all begins. For those looking to stretch beyond the boundaries of traditional steaks and burgers, and side dishes like potato salad and coleslaw, this dish will come as a welcome derivative. Hot off the presses is the new June issues of Bon Appetit (www.bonappetit.com/recipes), with a section they call â€œFast Easy Fresh,â€ focusing on all the key concepts that summer dining should embrace.
While thereâ€™s nothing wrong with the traditional dishes made every year for Memorial Day and Fourth of July, this twist on barbecued chicken and coleslaw puts a fresh taste to some old favorites.
Grilled Mustard Chicken with Green Bean Coleslaw
Nonstick vegetable spray
4 teaspoons mustard seeds
1 9-ounce package frozen French-cut green beans, thawed, patted very dry
2 cups very thinly sliced green cabbage
1 small sweet onion (such as Maui or Walla Walla), very thinly sliced
1 Tablespoon chopped fresh tarragon
2 Tablespoons olive oil
2 Tablespoons white balsamic vinegar
3 Tablespoons Dijon mustard
1 large egg white
4 boneless chicken breast halves with skin
Coat grill rack heavily with nonstick spray. Prepare barbecue (medium-high heat). Toast 1 teaspoon mustard seeds in skillet over high heat until beginning to pop, 3 to 4 minutes. Place seeds in large bowl. Add green beans, cabbage, onion, and tarragon. Whisk oil, vinegar, and 2 teaspoons Dijon mustard in bowl. Mix into slaw; season with salt and pepper.
Whisk egg white and 2 Tablespoons plus 1 teaspoon mustard in small bowl. Sprinkle skin side of chicken with salt and pepper. Brush thickly with mustard glaze; sprinkle with some of remaining mustard seeds.
Place chicken, skin side down, on grill. Sprinkle chicken with salt and pepper; brush with glaze and sprinkle with remaining mustard seeds. Grill 5 minutes. Turn chicken. Grill until cooked through, about 5 minutes. Top with slaw and serve.