Grilled Honey Mustard Chicken

🧂 Ingredients

• 4 chicken breasts

  skinless and boneless
• 2 teaspoons chives (or herb of choice)

  finely chopped (garnish)
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard

  (sub with an extra tablespoon of Dijon mustard)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon Morton kosher salt
• 1/4 teaspoon black pepper

Instructions

• 1 Flatten chicken Cover a cutting board with a large piece of plastic wrap. Place
  one chicken breast on top of it, and cover with another large piece of plastic
  wrap. Using a kitchen mallet or rolling pin, gently hit to flatten chicken
  breasts working from the thickest portion in the middle to the outer edges.
  Flatten each breast to a uniform thickness of 3/4".
• 2 Combining marinade ingredients in a small bowl. Place the flattened chicken
  breasts into a resealable plastic bag, and pour the honey mustard marinade on
  top. Use tongs to work the breast around for even coating. 
  
  Seal the bag, and place it in the refrigerator for 4-8 hours. 
• 3 Preheat your grill for 350 degrees F., or medium heat. Since the breasts have
  been flattened, they will not take as long to cook. Keep the reserved sauce
  nearby.
• 4 Preheat your grill to medium heat of 350 degrees F. Use a mild flavored wood
  pellet like apple or peach if you are using a pellet grill for this recipe.
• 5 Place the marinated chicken breasts on the grill, close the lid, and cook for
  4-5 minutes. Flip them over with grill-safe tongs and continue cooking for
  another 4-5 minutes or until they reach an internal temperature of 165 degrees
  F.
• 6 Once cooked through, remove the chicken breasts from the grill and transfer them
  to a clean cutting board. Let them rest for 5 minutes. Slice breasts, garnish
  with chives, and serve.
• 7 Leftover chicken breasts can be stored in an airtight container in the fridge
  for up to 4 days or frozen for 3-4 weeks.

Nutrition Info