Black Garlic Honey Mustard Chicken with Rye Manhattan

Black Garlic Honey Mustard
Chicken &
Rye Manhattan

Rye Manhattan


  • 1.5 oz Bulleit Rye
  • .5 oz Amaro
  • 2 dashes Aromatic Bitters


  • Maraschino Cherry Garnish


  • Coupe Glass
  • Bar Spoon
  • Julep Strainer


  • Stir with ice and strain into a Coupe glass.
  • Serve up or on the rocks.
  • Garnish with a cherry.

Black Garlic Honey Mustard Chicken


  • 4 Chicken Breasts or Thighs
  • Salt & Pepper to taste
  • Black Garlic Honey Mustard


  • Season chicken breasts or thighs (4 pc) all over with salt and pepper, and let them come to room temperature.
  • Grill to temp, about 3-4 minutes per side for breasts and several minutes longer for thighs.
  • When you flip the chicken, start brushing the honey mustard liberally all over, and again to the other side of the chicken once they are taken of the grill.
  • Rest for 5-10 minutes, then serve. If carving, slice against the grain.
  • Optional: Toss grilled vegetables in the remaining honey mustard.

Black Garlic Honey Mustard


  • ⅓ c Dijon mustard
  • ¼ c Honey
  • 1 tsp Black Garlic (paste or clove)
  • 1 tsp Salt
  • 1 tsp Ground Black or Pink Peppercorn
  • ⅓ c Olive Oil


  • Combine all honey mustard ingredients together in a bowl with a whisk except the oil, then slowly stream in oil to emulsify.
  • Set aside.