Easy Sweet and Spicy Grilled Chick'n

Have you heard the news? Doug is now the manager at Vegan Haven here in Seattle! It's a non-profit, all-vegan grocery store that supports Pig's Peace Sanctuary. I've talked about this place before because it has pretty much everything you can think of, plus a ton of other stuff you'd never think of. So, from time-to-time, I'll be posting recipes featuring ingredients you can find at Vegan Haven, but maybe weren't quite sure what to do with.

One such ingredient is Gardein's Chick'n Scallopini. Gardein makes a ton of great stuff and is pretty widely available. Most of the things they make are already flavored and just ready to prepare (barbecue wings, teriyaki beef tips, meatballs, etc.), but the Chick'n Scallopini is sort of a blank canvas. That can be a double-edged sword for people, because sometimes the canvas can be a little too blank. I use it in chick'n pot pies and things like that. It works well with other flavors, but by itself, it needs a little "oomph"  I've talked to more than a few who say they're intrigued by it, but they're just not sure what they can do with it. Here's a straightforward, easy and delicious way to prepare it that's perfect for summer.


Ingredients
For the chick'n:
1 package Gardein Chicken Scallopini (or another chicken-style seitan), thawed
2 tbsp brown sugar
2 tsp coriander
1 1/2 tsp sea salt
1 1/2 tsp dry mustard powder
1/4 tsp cayenne pepper

Olive oil, for brushing

For the sauce:
1-2 tbsp olive oil
4 tbsp Dijon mustard
2 tsp Bee Free Honee or agave

In a medium bowl, combine the brown sugar, coriander, salt, mustard and cayenne. Working with one at a time, place the thawed scallopini into the spice rub and work the spice into both sides. Once all four are coated, take the remaining spice rub and work it into any spots that aren't covered.

While you can go ahead and grill them like this, I'd recommend doing this ahead of time and setting them in the fridge to take in the flavor of the spice rub.

Get your grill nice and hot. Brush a little olive oil onto the chick'n and put it on the hot grill. Remember, you're not cooking flesh, so there's not need to get it to a certain temperature. You're mainly just looking for a good caramelized sear before turning it over. It should take 3-4 minutes, maybe a little longer depending on the grill.

To make the sauce, combine oil, mustard and honee with a whisk. Serve it alongside or on top of the chick'n alongside some smashed potatoes or grilled corn.