Ingredients

The following ingredients have 7 Servings
  • 1/2 cup dijon mustard (I used half French's honey mustard and half Inglehoffer Stone Ground Mustard- yum!)
  • 1/4 cup honey
  • 1/4 cup sour cream (or plain yogurt)
  • 1 TBSP Worcestershire sauce
  • 3 boneless skinless chicken breasts (cut into halves or thirds, depending on size)

Instruction

  • Mix marinade ingredients in a bowl until well combined. Set aside about 2-3 TBSP of marinade in a small container. (Store this extra marinade until you're ready to serve the chicken after it's been cooked.)
  • Place chicken pieces in a ziplock freezer bag, then add the marinade. Seal bag and shake/ massage contents until chicken is well coated.
  • Store in the refrigerator for at least 4-5 hours, preferably overnight, flipping the bag over periodically.
  • Preheat grill. Cook chicken on grill for about 5-6 minutes on each side. (This time will vary depending on how big your pieces of chicken are. It might take less time- or more time!) Remove chicken from grill when meat thermometer reads 160 degrees F.
  • Drizzle remaining marinade on top of grilled chicken prior to serving. Enjoy!