Wednesday, October 5, 2016

Honey Mustard Grilled Chicken

This past weekend was spent at the lake with the Mr.'s family.

We had a great time of hanging out, laughing, and sitting by the fire.

The 7 cousins played marathon air hockey . . .so much that my girl cherub's arm was sore!

With 4 families represented, we decided that each family would take one dinner for each of the days we were together and be responsible to provide the food for everybody.

Breakfast and lunch . . .each family brought what they wanted and just shared.

But dinner was a little more organized.

The Mr. and I had the Saturday night dinner.

We had big shoes to fill because my brother in law and sister in law did a shrimp boil for everyone on Friday night.

It was fantastic!

So Saturday afternoon, we set about our dinner preparation.

I did all of the prep work that could be done ahead of time at home so that cooking on Saturday night would be as easy as possible.

We had the roasted potatoes that I posted a few weeks ago.

Salad with the ranch dressing that I posted last week.

Garlic biscuits from a gluten free Martha White mix.

And this delicious chicken!

Holy Cow!  Seriously, who doesn't love grilled chicken?

Top it with caramelized onions, bacon, and cheese . . .and it's a real winner!

The marinade is super simple.

I pound the boneless, skinless chicken breast out thin and throw them into a ziplock bag to marinate.

I made this marinade on Thursday and threw the bags of chicken into the freezer.

The chicken marinates while freezing and continues when defrosting.

I grilled 24 pieces of chicken -- so I made a lot of marinade!

However, the marinade is SO easy because it's equal parts Dijon mustard and honey.

Yep!  That's it!

Sure!  You can add a dash of salt if you want.

But the basics are those two ingredients!

Honey Mustard Grilled Chicken

1/2 cup Dijon mustard
1/2 cup honey
1/2 tsp. salt

For 4-6 chicken breasts, combine the marinade ingredients together and place all of the contents into a ziplock bag.  Squish together to coat the chicken well.

Allow to marinate 4 or more hours in the refrigerator, or the freezer if it's going to be a few days before you cook the chicken.

Remove the chicken from the marinade and place on hot grill.  Continue cooking until the chicken is no longer pink and the juices run clear.

If you wish:  top the chicken with grated Monterrey jack cheese, crumbled bacon, and caramelized onions.  But it's great by itself, of sliced on top of a salad, or put into a wrap.  The sky's the limit with the possibilities!

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