Amy's Grilled Chicken Breasts
Place the chicken breasts within a folded piece of plastic wrap;
sligtly 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 spray. Preheat grill. Place breasts on grill. Cook
covered with lid, basting frequently with marinade, until tender,
approximately 5 to 6 minutes on each side.
- 4 chicken breast halves
- 1 without skin
- 2 t dijon mustard
- 3 1/2 T white wine vinegar
- 2 t garlic --,Minced
- 2 t honey
- 1 1/3 T fresh thyme,or 2 teaspoons
- 1 -- minced,Dried
- 1/3 t coarse salt
- 1 1/3 ds red pepper flakes
- 1 T olive oil
- 4 sprigs fresh thyme