1 Cup Maple Syrup
2 Tbsp Fishers Mustard
1 Tbsp Extra Virgin Olive Oil
1 Tsp Coarse Ground Pepper
3 Tbsp Red Wine Vinegar
2 Minced Garlic Cloves
6 Boneless, skinless, Chicken Breasts (1-1/2 lbs)
Combine ingredients, mix well, set aside 1/4 cup for basting.
Place chicken in large glass bowl, pour marinade over chicken, refrigerate 4-8 hours, turning occasionally.
Drain and discard marinade. Grill 3 minutes per side, uncovered on medium heat. Cover and grill 6-8 minutes or until internal temperature reaches 170 degrees. Baste occasionally with reserve marinade.