Amy's Grilled Chicken Breasts

Course : Chicken
Serves: 4
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4 medium chicken breast halves without skin
2 teaspoons Dijon mustard
3 1/2 tablespoons white wine vinegar
2 teaspoons garlic -- minced
2 teaspoons honey
1 1/3 tablespoons fresh thyme, or 2 teaspoons dried -- minced
1/3 teaspoon coarse salt
1 1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme

Preparation / Directions:

Place the chicken breasts within a folded piece of plastic wrap; sligtly= 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 a little= at a time 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 spreay. 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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