Maple Mustard Chicken

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.


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