Maple Mustard Chicken
Quick Cooking
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For make-ahead convenience, Lynda Ebel of Medicine Hat, Alberta marinates these chicken breasts overnight. "Their sweet and mustardy flavor goes well with baked potatoes and a tossed salad. They'd make delightful chicken sandwiches, too," she says.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 5 min. + marinating Grill: 15 min.
Ingredients:
- 1/2 cup maple syrup
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 3/4 to 1 teaspoon pepper
- 6 boneless skinless chicken breast halves (about 1-1/2 pounds)
Directions:
In a bowl, combine the first six ingredients; mix well. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade.
Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until juices run clear, basting with the reserved marinade and turning occasionally. Yield: 6 servings.