Using mustard as a binder allows the spices to adhere to the chicken and acts as a tenderising agent
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 401 |
| Fat | 15.8g |
| Saturates | 4.1g |
| Protein | 35.9g |
| Carbs | 29.9g |
| Sugars | 27.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the grill to a high heat. Lightly oil the grates.
2
Rub the chicken breasts with mustard and season with salt and pepper. Place on the grill and cook until browned and a crust has formed, approx. 3-5 minutes on each side.
3
Remove the breasts from the heat and place in a Dutch oven or foil tray. Add the chicken stock and cover with a sheet of aluminium foil. Place back on the grill and cook for 20 minutes before adding the Carolina gold sauce and cooking for an additional 15 minutes.
4
Shred the chicken in the sauce while warm and serve.
