Sweet and tangy with boatloads of flavor. Serve this next to grilled corn and a garden salad for an easy and delicious meal.
Yield: 4 servings
Prep Time: 15 minutes Cook Time: 12-16 minutes Total Time: about 30 minutes
INGREDIENTS:
4 boneless skinless chicken breasts
1/2 cup of any stone ground mustard (I use Inglehoffer Original) **must be a good stone ground mustard not yellow mustard
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, grated or squeezed through a garlic press
juice from 1/2 a lemon
DIRECTIONS:
Working with one at a time, place a chicken breast into a re-sealable bag. Don't zip it up all of the way so air can escape. Use the flat side of a meat tenderizer and pound the chicken breast to about a 1/2-inch thickness. Repeat with remaining chicken breasts. – OPTION 2: Place chicken between 2 sheets of waxed paper and pound with flat side of meat tenderizer one breast at a time.
Whisk the mustard, salt, paprika, cayenne and red pepper flakes, honey, garlic and lemon juice in a small bowl. Reserve 1/4 cup of the honey mustard mixture to use later on.
Place the chicken breasts into a large bowl, pour the remaining honey mustard mixture over top. Toss and cover the bowl with plastic wrap and let it sit for about 30 minutes at room temp. – OPTION 2: let it marinate in the refrigerator all day or overnight. Remove from fridge and let it sit on the counter until it’s room temperature (at least 30 minutes) prior to cooking.
Preheat the grill on medium- medium high heat, grill chicken for about 6 to 8 minutes per side or until chicken is done.
Remove the chicken to a platter to rest for 5 minutes. Pour the reserved 4 tablespoons of honey-mustard sauce over chicken before serving.
SOURCE: This delicious recipe brought to you by Simply Scratch
http://www.simplyscratch.com/2010/05/grilled-honey-mustard-chicken.html