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Volume III
September 14, 2012

Weekly Home / Recipe Center

Honey-Mustard Chicken Breasts

Serves 4


1/3 cup coarsely chopped fresh mint
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon coarsely chopped garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless skinless chicken breast halves, about 6 ounces each

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/3 cup finely chopped yellow onion
1 teaspoon minced jalapeño pepper, without seeds
1/4 cup Dijon style mustard
2 tablespoons honey

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place the breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour.

TO MAKE THE SAUCE: In a medium sauté pan over medium-high heat, warm the olive oil and melt the butter. Add the onion and jalapeño and cook until the onion is translucent, 4 to 5 minutes. Remove from the heat. Whisk in the mustard and honey. Set aside.

Remove the chicken breasts from the bag and discard the marinade. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Baste with the sauce during the last 5 minutes of grilling time. Serve warm.

From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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