Grilled Chicken with Plummy Mustard Sauce

cut plums with jalepeno sugar and bay leaves

Grab the last of the summer’s plums and make a quick sauce that will elevate a regular weeknight meal. This one is great with pork or chicken and it will also work well with a robust deep sea fish. Ask your butcher for a paillard chicken breast. It's a very thinly pounded piece of chicken. (You can also do this yourself: place each chicken breast between two sheets of plastic wrap and pound with a meat tenderizer or heavy frying pan until chicken is half an inch thick.) Because the meat is thin, it won’t take too long to absorb the flavors in the marinade and it cooks quickly.

Serves 6


Grilled Chicken

  • 6 chicken breasts, pounded thin
  • 1red onion, sliced
  • 5fresh oregano sprigs
  • 3tablespoons extra virgin olive oil
  • 2tablespoons sherry vinegar
  • sea salt and freshly ground pepper to taste
  • Layer the chicken with sliced onion and oregano sprigs. Sprinkle with the olive oil and sherry vinegar. Let sit for a couple of hours in the fridge.
  • 2
  • Remove from fridge. Heat grill to medium high. Remove chicken from marinade, wiping off excess.
  • 3
  • Season with salt and pepper. Grill until just cooked through, about 5 minutes per side.

Plummy Mustard Sauce

  • 12pound red plums, halved, stoned, and finely chopped
  • 12pound Italian plums, halved, stoned
  • 2tablespoons grainy mustard
  • 12jalepeño pepper, seeded
  • 1bay leaf
  • 1sprig tarragon
  • 14teaspoon cumin seed
  • 1teaspoon white vinegar
  • Place all ingredients into a medium saucepan, cover and heat over medium until plums are very juicy, about 7 minutes. Remove cover, turn the heat up to medium high and simmer, stirring often until the mixture begins to thicken up, about 15 minutes.
  • 2
  • Let cool, remove pepper, bay and tarragon, stir in vinegar. Serve at room temperature with grilled chicken. May be made up to 2 days in advance. Keep in the fridge, tightly covered for up to 5 days.