Here at Tessemae's, there's talent everywhere you look. So it was no surprise when we discovered a grill master hiding among us! Rodney is the gatekeeper of all Tesse sauces, making sure that each bottle we make is perfect when you open it. He can be seen around our warehouse everyday, cruising on the forklift. But at the start of this Summer, we had a staff BBQ and... let's just say after that, his grill skillz are also legendary. This double sauced grilled chicken is no exception.
Rodney cooks on a combo charcoal grill/ smoker at home, to infuse the meat with bricks of cherry wood. You can get the same effect by soaking wood chips and placing them on top of your charcoal. We tested on a gas grill here and the chicken was still INSANELY good.
What you need
4 boneless, skinless chicken breasts (about 8 ounces each)
1½ cups Tessemae’s Teriyaki
oil, for the grill
½ cup Tessemae’s Honey Mustard
What to do
Place the chicken in a baking dish or large plastic bag and pour on the Teriyaki. Let marinate at least 4 hours and up to 1 day.
Heat your grill to medium low. Once the grill is hot, clean the grates with a grill brush. Use an oiled paper towel to lightly oil the grates.
Place the chicken on the grill. Cook, basting with the Teriyaki from the baking dish (see tip!) and turning occasionally until almost cooked through, about 10 minutes. Continue cooking and brush the chicken with the Honey Mustard. Cook until glazed and golden, about 4 minutes more. Be sure you chicken is cooked through to 165F.
Remove the chicken from the grill and let rest 5 to 10 minutes before serving.
Tip: Be sure to stop basting with the marinated Teriyaki before the chicken in done cooking. This way, you ensure any raw juices from the marinade have time to cook off before you finish grilling. Toss any left over Teriyaki that has touched the raw chicken!
Q&A with Rodney:
What's your fav Tesse sauce? That's hard, but I'd say Teriyaki.
How long have you worked at Tesse? Since Jan 2014
What's you fav food ever? Hands down, Italian food!
Who is your biggest cooking influence? The women of my family. My sister, mom, aunts and grandmothers.