Chicken breasts pick up flavour from a tangy-sweet marinade in this easy dish.
- Portion size 8 servings
- 1/2 cup cider vinegar
- 1/4 cup Dijon mustard
- 1/4 cup liquid honey
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh thyme (or 1/2 tsp/ 2 mL dried)
- 1 teaspoon each salt and pepper
- 8 boneless skinless chicken breasts
MethodIn small bowl, whisk together vinegar, mustard, honey, oil, thyme, salt and pepper. Place chicken in resealable plastic bag or shallow dish. Pour in marinade, turning chicken to coat. Seal and refrigerate for at least 4 hours or for up to 24 hours. (Make-ahead: Freeze for up to 2 weeks.)
Remove chicken from marinade. Pour marinade into small saucepan and bring to boil; boil until reduced to thickness of ketchup, about 5 minutes.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, for 6 minutes. Brush with thickened marinade; grill until no longer pink inside, 2 to 4 minutes longer.
Nutritional facts Per serving: about
- Sodium 461 mg
- Protein 33 g
- Calories 228.0
- Total fat 6 g
- Cholesterol 84 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 7.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 1.0