Thyme-Grilled Chicken Breasts
Packed in a cooler en route to your destination, chicken breasts pick up flavour from a tangy-sweet marinade, so they're ready for the grill.
Servings: 8
Ingredients:
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1/2 cup (125 mL) cider vinegar
1/4 cup (50 mL) Dijon mustard
1/4 cup (50 mL) liquid honey
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1 tsp (5 mL) each salt and pepper
8 boneless skinless chicken breasts
Preparation:
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.
Reserving marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 8 to 10 minutes or until no longer pink inside.
Meanwhile, in small saucepan, bring reserved marinade to boil; boil for 5 minutes or until reduced to thickness of ketchup. Brush over chicken during last 2 minutes of cooking.
Additional Information
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Food Safety Fact
When barbecuing, keep raw and cooked chicken or other meats or fish separate to avoid bacteria contamination of the cooked food. Remove cooked food from the grill using clean plates and utensils, not the same ones that held the raw meat.
Source
lt;bgt;Per serving:lt;/bgt; about 228 cal, 33 g pro, 6 g total fat (1 g sat. fat), 10 g carb, trace fibre, 84 mg chol, 461 mg sodium. % RDI: 2% calcium, 7% iron, 1% vit A, 2% folate.
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