Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Coat grill rack heavily with nonstick spray. Prepare barbecue (medium-high heat). Toast 1 teaspoon mustard seeds in skillet over high heat until beginning to pop, 3 to 4 minutes. Place seeds in large bowl. Add green beans, cabbage, onion, and tarragon. Whisk oil, vinegar, and 2 teaspoons Dijon in bowl. Mix into slaw; season with salt and pepper.
Step 2
Whisk egg white and 2 tablespoons plus 1 teaspoon mustard in small bowl. Sprinkle skin side of chicken with salt and pepper. Brush thickly with mustard glaze; sprinkle with some of remaining mustard seeds.
Step 3
Place chicken, skin side down, on grill. Sprinkle chicken with salt and pepper; brush with glaze and sprinkle with remaining mustard seeds. Grill 5 minutes. Turn chicken. Grill until cooked through, about 5 minutes. Top with slaw and serve.
