Submitted by: Barbara Dodson
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 4
A slightly sweet grilled chicken. Leftovers are great!
1 lbs. chicken breast
1/4 c. extra virgin olive oil
2 tsp. dijon mustard
2 tbsp. apple cider vinegar
2 tsp. honey, raw
In a shallow, glass container, whisk together the olive oil, Dijon mustard, vinegar, and honey for the marinade. Trim all visible fat off chicken, rinse well under cold water and pat dry. Place chicken in marinade, turning to coat all sides well. Cover and marinate for 10 minutes, while you get the grill ready.
Prepare charcoal grill and allow coals to burn down until there is a gray ash on top OR preheat a gas grill on high for about 10 minutes. When grill is hot, use a long-handled stiff brush to scrape off any old cooking residue --- clean grill! Wipe cooking grate with olive oil.
Remove chicken from marinade and place on hot grill, reserve the marinade for use later in recipe. Cook about two minutes and gently lift and shift chicken about 45 degrees clockwise -- cook on the same side about 2 more minutes, reducing the heat or moving it to a cooler part of the grill if the marinade is getting too brown. Baste with remaining marinade, if desired.
Turn the breasts over and continue cooking until done and the juices run clear, about 3-5 minutes.
Heat the reserved marinade in a small skillet until it comes to a boil. Pour 1 teaspoon over each chicken breast half and serve immediately.
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