Grilled Chicken Breasts

4 chicken breast halves
2 tsp. Dijon mustard
3-1/2 tbsp. white wine vinegar
2 tsp. garlic, minced
2 tsp. honey
1-1/3 tbsp. fresh thyme, minced OR
2 tsp. dried
1/3 tsp. coarse salt
1-1/3 dashes red pepper flakes
1 tbsp. olive oil
4 sprigs fresh thyme

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 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.

User Reviews:

This receipe is very good. I broiled the chicken instead of grilling. The chicken was very tender and moist.

Submitted by Kathy Oliver on December 06, 2002

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