During the summer, Joe grills pretty much every night. I have been avoiding the oven as much as possible during our 100 degree days. Being pregnant doesn’t really help with the heat either! Luckily, Joe really likes grilling and has gotten a few staples nailed down. Chicken is one of them. This glaze is so tasty and a nice change of pace from plain grilled chicken. It was easy to whip up and could quickly be made during the week.
My baby freezer meals are really coming along. So far I have about 28 lunch or dinner servings, 10 breakfast servings, 18 side servings and 20 snack servings. Once I get more done, I’ll post a final list. It’s been hard not to use those meals now when most nights I haven’t had much motivation to cook! I know these are going to come in super handy and will be worth the effort.
We have a pretty fun weekend planned so far. Hitting up Rio’s Brazilian Grill tonight. Saturday we are taking an infant CPR class (okay not really fun but needed!), hitting up the Farmer’s Market afterwards and having friends over for a game night. Sunday we have church, brunch at one of my fav spots, Mulberry, visiting the Harry Ransom Center and Mexic-Arte Museum, then seeing Monster Squad at the Alamo Drafthouse (one of Joe’s favorite childhood movies). Busy, but looking forward to doing some fun things around town. Just hoping I can keep up…
Have a great weekend!
Grilled Curry Maple-Mustard Chicken Recipe
Ingredients
- chicken breasts
- butter (melted)
- pure maple syrup
- Dijon mustard
- curry powder
- Salt and pepper
Directions
- Heat the grill to medium-high. While grill is heating up mix all ingredients except chicken and season to taste with salt and pepper.
- Coat the chicken in the butter/spice mixture saving some to the side if you want to baste during the grilling process.
- Grill chicken about 15-22 minutes until cooked through basting if desired.
- Let chicken rest about 5 minutes then serve.