Title: Grilled Chicken Breasts
Categories: Chicken
Yield: 4 Servings
| 4 | | Chicken breast halves |
| 2 | ts | Dijon mustard |
| 3 1/2 | tb | White wine vinegar |
| 2 | ts | Garlic -- minced |
| 2 | ts | Honey |
| 1 1/3 | tb | Fresh thyme, minced OR |
| 2 | | Teaspoons dried |
| 1/3 | ts | Coarse salt |
| 1 1/3 | ds | Red pepper flakes |
| 1 | tb | Olive oil |
| 4 | | Sprigs fresh thyme |
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 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. =20