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Amys Grilled Chicken Breasts
Ingredients:
4Chicken breast halves
Without skin
2 ts Dijon mustard
3 1/2 tb White wine vinegar
2 ts Garlic -- minced
2 ts Honey
1 1/3 tb Fresh thyme, or 2 teaspoons
Dried -- minced
1/3 ts Coarse salt
1 1/3 ds Red pepper flakes
1 tb Olive oil
4Sprigs fresh thyme
Method:
Place the chicken breasts within a folded piece of plastic wrap;
sligtly flatten upper portion of each breast with the broad side of a
chefs 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.
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