This chicken can get black on the grill, I think it’s from the honey in the marinade burning, but just be aware and watch the grill so it doesn’t get too dark. Honestly, I like the darker pieces, because they have that great grilled flavor. I’ve found that the chicken has the best flavor if you let it sit in the marinade for the full 20-24 hours. This is definitely a recipe to prep the night before and let sit in the refrigerator overnight.
Ingredients
2tablespoonsolive oil
3tablespoonsDijon mustard
3tablespoonshoney
1-2clovesgarlic, minced
Dash salt
Dash pepper
1-2tablespoonsfresh rosemary, chopped
2poundsboneless, skinless chicken breasts or thighs
Instructions
In a gallon size Ziploc bag, add your chicken breasts, remove most of the air from the bag and seal. Using a rolling pin or a mallet, pound the chicken until the pieces are a uniform thickness.
In a separate bowl combine the olive oil, mustard, honey, garlic, salt, pepper, and rosemary. Add the marinade to the bag with the chicken breasts and seal the bag, removing most of the air. Make sure all of the chicken is coated in the marinade and refrigerate for 1 hour or up to 24 hours.
Cook the chicken on the grill until cooked through, we followed the steps in the attached article. Remove chicken from the grill and let rest for about 5 minutes before serving.