Grilled Chicken Breasts with Honey-Dijon Marinade


Honey, Dijon mustard, olive oil and garlic make a flavorful marinade for boneless, skinless chicken breasts in this recipe adapted from the Food Network. Grill, slice and serve with rice pilaf or our easy sautéed zucchini.

  • Yield: 4 servings
  • Difficulty: Easy
  • Total: 25 mins + 2h marinade
  • active: 20 mins

Ingredients (8)

  • 2 tablespoons of honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil, plus more for the grill
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 boneless, skinless chicken breasts, butterfly-shaped
  • 1 lime, cut into 4 wedges


  1. Combine honey, mustard, measured olive oil, garlic, salt and black pepper to taste in a large plastic zip lock bag. Add the chicken, then seal and shake the bag to make sure the meat is well coated. Place in an ovenproof dish and refrigerate for 2 or up to 24 hours, turning the bag over several times.
  2. Prepare the grill over medium-high heat.
  3. Remove chicken from bag and discard marinade. Place chicken on a grill that has been oiled or coated with cooking spray. Cook until a nice crust forms on both sides, about 3 to 4 minutes per side or until cooked through. Let the chicken rest on a serving platter for 10 minutes before slicing and with lime wedges.

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