Margarita Cake
Grilled Chicken Breasts
Community Recipe
April 26, 2011
Submitted by National Chicken Council
Ingredients
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4 boneless chicken breast halves, skinned
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3-1/2 tablespoons white wine vinegar
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2 teaspoons honey
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1/4 teaspoon coarse salt
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1 tablespoon olive oil
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2 teaspoons dijon mustard
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2 teaspoons minced garlic
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1-1/4 tablespoon fresh thyme
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1/2 teaspoon crushed red pepper flakes
Instructions
- Place the chicken breasts in a folded piece of plastic wrap; slightly flatten upper portion of each breast with a chef’s knife or mallet. Place breasts in a shallow dish.
- In a small bowl, combine mustard, vinegar, garlic, honey, thyme, salt, and pepper flakes. Add oil a little at a time and whisk to combine.
- Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice, for at least 2 hours or up to 4 hours. Remove breasts from marinade.
- Transfer the marinade to small saucepan and bring to a boil; boil 2 minutes and reserve.
- Lightly grease cooking grate with cooking spray or vegetable oil. Place breasts on preheated medium high direct-heat grill.
- Cook, covered with lid, basting frequently with marinade, until tender, about 5 to 6 minutes on each side.
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