Okay, you also need the chicken, so this is technically four ingredients, but honestly this is my go-to easiest grilled chicken. On Shabbos, I serve it on a meat board as a more health-conscious option along with sliced hard salami, baked beef fry (sometimes I sprinkle brown sugar on top), and schnitzel. I know it’s overdone, but I find that meat boards are an easy way to put together bits and pieces (hi, leftovers) and end up
with what feels like a tasting menu; a small quantity of a bunch of different items.
Prepare the 3-Ingredient Grilled Chicken
1. Combine garlic salt, Dijon mustard, and soy sauce. Add chicken and marinate between 30 minutes to overnight. (You can even freeze the chicken in the marinade.
2. Preheat a grill pan and grill the chicken until done. (I like to use a cast-iron griddle, or even better, use the grill.)
Food Styling by Renee Muller
Photography by Hudi Greenberger