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HONEY MUSTARD AND MINT CHICKEN BREASTS

 

Quick Fix Gluten Free
by Robert M. Landolphi

Mustard and mint, you say? This is an easy and unique marinated chicken dish. A new twist for your barbecues and cookouts—who knew?!
Makes 4 servings
Marinating Time: 6 hours

 

INGREDIENTS

    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon kosher salt
    • 1/4 cup olive oil
    • 2 tablespoons white balsamic vinegar
    • 2 tablespoons Dijon mustard
    • 1 teaspoon honey
    • 2 tablespoons chopped fresh mint
    • 1½ teaspoons dried oregano
    • 1/2 teaspoon dried thyme leaves
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon freshly ground black pepper
    • 4 (6-ounce) boneless, skinless chicken breasts
     

DIRECTIONS

Place the garlic on a cutting board and sprinkle with the salt. Using the flat side of a knife, continuously apply pressure to the garlic and salt until a paste forms. Add the paste to a small bowl with the oil, vinegar, mustard, honey, mint, oregano, thyme, onion powder, and black pepper. Whisk until thoroughly blended.

Add the marinade to a resealable bag along with the chicken and shake the bag to coat the chicken. Refrigerate for at least 6 hours and up to 2 days.

Remove the chicken from the refrigerator and let rest at room temperature for 30 minutes before grilling.

Preheat a grill to medium-high heat and oil the grates. Place the chicken on the grill and cook for 4 to 6 minutes per side, until cooked through.
 

 

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