Oktoberfest PretzelMustard Chicken

• Difficulty2/5
• Prep time15 mins
• Cook time25 mins
• Serves4 - 6
• HardwoodHickory

Celebrate fall by hosting your own Oktoberfest feast and serving this delicious mustard and pretzel encrusted chicken recipe.

• 1/4 lb pretzel sticks
• 4 boneless, skinless chicken breasts
• 3 tbsp Dijon mustard

• 1 tbsp Beelocal honey
• 1-1/2 tsp fresh thyme, extra for garnish

• 3 tbsp apple cider or brown ale
• Cooking spray

• 1/4 lb pretzel sticks
• 4 boneless, skinless chicken breasts
• 3 tbsp Dijon mustard
• 1 tbsp Beelocal honey

• 1-1/2 tsp fresh thyme, extra for garnish
• 3 tbsp apple cider or brown ale
• Cooking spray

Pulse the pretzel sticks in a __food processor or crush by hand in a sealed zip-top bag until they’ve turned into a powder the texture of panko bread crumbs. Transfer the crumbs to a wide, shallow bowl.

In separate shallow bowl, whisk mustard, beer or cider, honey and thyme together. Dip each chicken breast in the mustard mixture, then dredge in the pretzel crumbs to coat evenly.

Start the Traeger on Smoke, lid open, until fire is established (about 5 minutes). Preheat to 375 degrees F for 10 to 15 minutes.

Place the pan on the Traeger and bake for about 20-25 minutes, until the chicken breasts are fully cooked and register 165 degrees F on an instant-read thermometer.

Let rest for 5 minutes. Garnish with fresh thyme if desired. Enjoy!

Share on Google Plus

About milofish1214

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.