Restaurants›Topgolf Knoxville›Grilled Chicken Breast With Mop Sauce Recipe

Grilled Chicken Breast With Mop Sauce Recipe

Inspired by Topgolf Knoxville
Time35m
Serves1

1 Serving

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Ingredients

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Chicken

Mop sauce

Finishing

Method

Chicken

1

Prepare chicken

Pat the chicken breast dry with paper towels. If the breast is very thick (more than 1 inch), butterfly or pound gently to an even thickness of about 3/4 to 1 inch to ensure even cooking. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

2

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and brush lightly with 1 tsp olive oil to prevent sticking.

3

Sear and grill

Place the chicken on the hot grill. Cook, uncovered, for 4–5 minutes on the first side without moving, until good grill marks form. Flip and continue grilling for another 4–6 minutes, brushing with mop sauce (see Mop sauce section) after the flip and once more near the end. Grill until the internal temperature reaches 165°F (74°C) at the thickest point.

4

Rest

Transfer the grilled chicken to a plate, tent loosely with foil and rest for 5 minutes so juices redistribute.

Mop sauce

5

Melt butter

While the grill preheats (or after you start grilling), place 1 tablespoon unsalted butter in a small saucepan over low heat and melt gently.

6

Combine liquids and seasonings

To the melted butter add 2 tbs apple cider vinegar, 3 tbs low-sodium chicken stock, 1 tsp prepared yellow mustard, 1 tsp packed light brown sugar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp minced garlic, and 1 tsp dry thyme. Stir to combine.

7

Simmer briefly

Bring the mixture to a gentle simmer over low heat and cook for 2–3 minutes to meld flavors. Do not boil hard; you just want the sugar to dissolve and the garlic to soften. Taste and adjust with a pinch of freshly ground black pepper and 2 drops of hot sauce if you like a little heat.

8

Keep warm

Keep the mop sauce warm in the saucepan or transfer to a heatproof bowl. Use a spoon or a basting brush to apply the sauce to the chicken while grilling (about 1–2 tablespoons total used during cooking) and more after resting if desired.

Finishing

9

After the chicken has rested, brush or spoon any remaining mop sauce over the breast. Garnish with 1 teaspoon chopped fresh parsley and serve with a lemon wedge to squeeze over the top.