Chicken Tenders and Broccoli with Honey Mustard



½ teaspoon kosher salt ½ teaspoon garlic powder ½ teaspoon onion powder 2 tablespoons olive oil 1 head broccoli, trimmed into florets 1 pound boneless chicken tenders

Special Equipment: 4 Grill Friends(TM) Maple Organic Grilling Wraps Butcher Twine

Honey Mustard Dipping Sauce

¾ cup mayonnaise, preferably Hellman's 3 tablespoons yellow mustard 1 tablespoon raspberry vinegar 3 tablespoons honey Sea salt Freshly ground pepper


Grilling method: Indirect/Medium Heat

Preheat gas or charcoal grill and set for indirect medium-heat grilling.

Soak the wraps and twine in water for up to 5 minutes.

In a bowl, combine the salt, garlic powder and onion powder and mix well to create rub. Brush chicken and broccoli with oil and sprinkle with the rub mixture. When ready to grill, place a quarter of the mixture in the middle of each wrap. Tie wrap and place in the center of the cooking grate over indirect medium heat and close lid. Cook for 20 minutes or until juices run clear. Remove from grill and discard twine. Serve hot with Honey Mustard Dipping Sauce.

Whisk together mayonnaise and mustard. Combine vinegar and honey together and add to mayo-mustard mixture. Mix well and season with salt and pepper. Store covered in the refrigerator for up to 1 week. The sauce is best after being refrigerated for at least 3 hours.