Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts
  • 1/2 cup stone ground mustard (I use Inglehoffer Original)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup honey
  • 2 cloves garlic (grated or squeezed through a garlic press)
  • 2 tablespoons lemon juice

Instruction

  • Working with one at a time, place a chicken breast into a re-sealable bag. Don't zip it up all of the way so air will be able to escape.
  • Using the flat side of a meat tenderizer, pound the chicken breast to about a 1/2-inch thickness. Repeat with remaining chicken breasts.
  • Next whisk the mustard, salt, paprika, cayenne and red pepper flakes, honey, garlic and lemon juice in a small bowl. Reserve 1/4 cup of the honey mustard mixture to use later on.
  • Place the chicken breasts into a large bowl, pour the remaining honey mustard mixture over top. Toss and cover the bowl with plastic wrap and let it sit for about 30 minutes at room temp.
  • Preheat the grill on medium- medium high heat, grill chicken for about 6 to 8 minutes per side or until chicken is done.
  • Transfer the grilled chicken to a platter to rest for 5 minutes. Pour the reserved 4 tablespoons of honey-mustard sauce over chicken before serving.