- 4 Boneless chicken breast halves1 without skin
- 2 Tablespoon Dijon Mustard
- 3.5 Tablespoon White wine vinegar
- 2 Tablespoon minced Garlic
- 2 Tablespoon Honey
- 1.33 Tablespoon fresh Thyme
- 1/3 Tablespoon Coarse sea salt
- 1.33 dash Red pepper flakes
- 1 Tablespoon Olive oil
- 4 sprigs fresh Thyme
This is the most tender, juicy chicken grilled to perfection, smothered in thick, homemade honey, mustard, white wine vinegar sauce.
The outside is golden and crisp, the inside is soft and tender, and it may just be the best chicken breast you’ve ever tasted.
Grilled Chicken Breasts
by Karen Chong @ flickr
Place the chicken breasts within a folded piece of plastic wrap.
Slightly flatten the 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 the 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 a small saucepan and bring to a boil; reserve.
Lightly grease grill rack with cooking spray. Preheat the grill.
Place breasts on the grill.
Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.