I love using my griddle pan in the Summer, those charred lines are so evocative of barbeques. (Which I unfortunately don't have in my puny garden.) Plus it's also a very healthy way to cook as the fat can drain away!
Honey and mustard is a classic flavour combination, here I've used it with chicken but you can also use it with pork, maybe even hard tofu!
For the Marinade:
1tsp wholegrain mustard
2tsp english mustard
1dsp Olive oil
1tsp minced garlic
2tsp soy sauce
2tsp runny honey
tiny splash of cider vinegar
Butterfly 2 chicken breasts (cut it in half, but not all the way and opened like the pages of a book).
Put a splash off oil in the bowl and put the chicken breasts in, coat them on both sides with the marinade. Cover the dish with cling film and put in the fridge for a minimum of 45 minutes.
Heat up the griddle until it's really hot and cook the chicken on one side untill you can see it turning white up the sides, then flip over and cook for another 3-5 minutes.
Great with a fresh green salad and crispy potatoes!
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