Serving Size: 4
Ingredients:
4 skinless chicken breast halves
2 teaspoons Dijon mustard
3 1/2 tablespoons white wine vinegar
2 teaspoons garlic, minced
2 teaspoons honey
1 1/3 tablespoon fresh thyme, minced (or 2 teaspoons dried thyme)
1/3 teaspoon coarse salt
1 1/3 teaspoon red pepper flakes
1 tablespoon olive oil
Directions:
- Place the chicken breasts within a folded piece of plastic wrap. Slightly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling. Place breasts in a shallow glass or ceramic dish.
- Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil and whisk to combine marinade.
- Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.
- Transfer all marinade to small saucepan and bring to a boil; reserve.
- Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.
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