I prepare this often at shows when demonstrating how to cook on gas grills. People are always pleased with the fantastic flavor. It really is perfect every time!
- 1/2 cup honey
- 1/2 cup olive oil
- 1 tablespoon dried thyme
- 1 teaspoon garlic salt
- 6 boneless skinless chicken breast halves (4 ounces each)
- In a small saucepan, combine the first four ingredients; cook and stir over low heat. Bring to a boil (mixture will foam). Remove from the heat; cool.
- Pour into a large resealable bag; add chicken. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Grill chicken, uncovered, over low heat for 5-8 minutes a side or until a meat thermometer reads 165°. Yield: 4-6 servings.
Originally published as Perfect-Every-Thyme Marinade in Country Chicken Cookbook 1995, p89
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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