Grilled Chicken Breasts with Honey Mustard Glaze
Preparation and cooking time: 30 minutes
The chicken breasts are first marinated in lemon, oil and garlic, then grilled and basted with a lemon, honey and mustard mix. Since we are using the reserved marinade as a basis for the basting sauce resist the temptation to taste it. And stop basting a few minutes before the chicken is done, to finish cooking the sauce.
Ingredients:
- 2 chicken breasts, boneless, skinless, 350gr, 12.4oz
- 1/4 cup lemon juice preferably fresh, 60gr, 2.1oz
- 1/4 cup olive oil, 54gr, 1.9oz
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder, 2.8gr, .1oz
- 2 tbs honey, 42gr, 1.5oz
- 2 tbs Dijon-style mustard, 30gr, 1.06oz
Instructions:
- In small bowl mix lemon juice, oil, herbs and garlic powder.
- Place chicken breasts in a dish with sides and pour marinade over. Let marinate 10 - 15 minutes or up to 4 hours in the refrigerator.
- Remove chicken from marinade, reserving marinade.
- Pour reserved marinade into a small bowl. Add honey, mustard and whisk to combine.
- Cook chicken on barbecue grill for 7 - 10 minutes per side, or until done, basting with marinade sauce. Could also be sautéed in a nonstick skillet for same amount of time.
- Discard any leftover sauce. Serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 720 / 360 Total Carbohydrates: 21 / 10.5 Dietary Fiber: 1 / .5 Total Fat: 37 / 18.5 Saturated Fat: 6 / 3 Cholesterol: 224 / 112 Protein: 77 / 38.5 Calcium: 29 / 14.5 Sodium: 584 / 292 |
General Technical Details and Disclaimer:
Note: Nutrition info assumes 50% of marinade is eaten.
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
