Maple mustard chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Maple syrup |
| 3 | tablespoons | Cider or red wine vinegar |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Vegetable oil |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Pepper |
| 6 | Boneless skinless chicken breast halves | |
Directions
In a bowl, combine the first six ingredients; mix well. Reserve ¼ cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade. Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until juices run clear, basting with the reserve marinade and turning occasionally.
Recipe by: Quick Cooking - March/April 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Mar 29, 1998