secret sauce

What's turned out to be the highlight of my summer entertaining isn't what's served alongside but rather what's slathered on this grilled chicken.

I read this recipe for dijonnaise grilled chicken in the New York Times and was dubious but decided to give it a shot. Boy oh boy am I glad I did. It's turned into a summer staple. Not only is it a cinch to make, it yields the moistest chicken I've ever grilled with the perfect hint of tangy flavor that keeps everyone coming back for seconds.

Our outdoor entertaining is certainly elevated by our Utah view. With this vista beckoning, being out among my guests rather than cooped up in the kitchen is always a priority. There's something magical about cooking outdoors when you're surrounded by such natural beauty.

Setting this table is a certain joy, as is having friends gathered while looking over our peaceful slice of Toll Canyon with its winding East Canyon Creek below. The combination of good food, great company, and this breathtaking backdrop makes for unforgettable summer evenings.

One of the best things about dijonnaise grilled chicken is that it should be marinated and refrigerated several hours before cooking. This means you can prep everything in advance and spend more time with your guests instead of frantically preparing dinner at the last minute.

In a medium bowl, stir together one-quarter cup mayonnaise, one-quarter cup Dijon mustard, two teaspoons lemon juice, one garlic clove finely grated, and one teaspoon chopped fresh thyme.

Season the sauce to taste with salt and pepper.

Pat the chicken dry with paper towel and season all over with salt and pepper.

Toss the chicken with the Dijonnaise to coat. Let sit at least fifteen minutes, or better yet refrigerate overnight. If you've chilled it, let the chicken come to room temperature before cooking for the most even results.

Clean your grill grates well—no need to grease them since the mayonnaise keeps the chicken from sticking beautifully. Heat your grill to medium-high. Scrape any excess marinade off the chicken before placing it on the grill. Grill over direct heat until the chicken releases easily from the grates and develops that gorgeous deep golden color, about 4 to 6 minutes per side. The chicken should be cooked through with an internal temperature of 165°F. If you're using a gas grill, cover it between flips to help everything cook evenly.

The magic of this dish lies in its simplicity and the way the dijonnaise creates an incredible crust while keeping the meat incredibly moist. The mayonnaise acts as a protective barrier, while the Dijon adds that perfect tangy bite that elevates ordinary grilled chicken into something special.

Trust me, once you try this dijonnaise grilled chicken, it'll become your secret sauce for summer entertaining success too.