I think my favorite food in the summer is done on the grill! I have a few favorites - Lemon Caesar Grilled Chicken from my friend, Kathy and Lemon- Basil Grilled Chicken from my friend, Pat. Kathy is a current neighbor and Pat is a former neighbor - I love good neighbors! I also highly recommend Mexican Flank Steak from my dear friend Lya!
This past weekend, we tried a new one from Two Peas and Their Pod. I have followed them for years on Ingram and Maria has amazing recipes. Her Honey Mustard Chicken was fabulous. I marinated it for several hours. Chris grilled it. It does have honey in it so you want to grill on a clean grill and watch for it not to get too hot and stick to the grill. This chicken had amazing flavor... but we like mustard. Visit Maria over at Two Peas and Their Pod for more details.
Happy Grilling!
Honey Mustard Chicken - adapted from Two Peas and Their Pod
4 skinless, boneless chicken breasts
Marinade - Reserve 1/4 cup for basting chicken
1/4 cup whole grain mustard
1/4 cup Dijon mustard
1/3 cup honey
2 Tbsp olive oil
juice of one lemon (I used 1 Tbsp of lemon juice from fridge)
3 cloves garlic, minced
1/2 tsp paprika
1/2 tsp dried thyme
Mix all of the ingredients together in a large measuring cup. Salt and paper the chicken and add the chicken to a large gallon ziplock bag. Pour over the marinade. Seal the bag and marinate for at least 30 minutes or up to 8 hours. Grill the chicken, covered for 5 - 7 minutes and then flip and baste the chicken with the reserved marinade. Girl another 5 - 9 minutes or until internal temperature reaches 165 degrees. Remove from grill and let chicken rest for about 5 minutes.
