We had the family over for a Fourth of July BBQ, and I wanted to serve grilled chicken breasts that tasted really chicken-y! So I came up with this marinade that is almost like a brine. These chicken breasts were a hit with the family! Very juicy and flavorful. The Honey-Mustard Glaze was very subtle and accented the chicken nicely. I didn't add any additional salt because, for us, the broth and McCormick seasoning are salty enough. Feel free to play around by using other herbs, as well.
FOR THE MARINADE
- 1 (32 ounce) carton chicken broth (I used Pacific Natural Foods Homestyle)
- 1⁄4 cup extra virgin olive oil
- 2 ounces mccormick grill mates Montreal chicken seasoning
- 2 tablespoons dried rosemary
- 1 tablespoon fresh ground black pepper (or to taste)
- 3 garlic cloves, minced
- 8 boneless skinless chicken breasts
FOR THE GLAZE
- 1⁄8 cup Dijon mustard
- 1⁄4 cup honey
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried rosemary
- Place first 6 ingredients in a gallon-sized plastic zipper bag then add the chicken breasts to the marinade. Seal the zipper bag, getting as much air out as possible.
- Marinate for at least 24 hours in the refrigerator.
- Grill chicken breasts over medium heat until done. Discard the used marinade. While chicken is cooking, stir the glaze ingredients together in a bowl. When chicken breasts are nearly done, brush both sides with the glaze then cook for 1 more minute to set the glaze.
- Cooking times are approximate and do not include marination time :).
- I'm sure this would also work for baked chicken breasts, but I have not yet tried it.
This provides a moist and tasty chicken. I really liked the honey mustard flavor. Thanks for the recipe! Made for Fall PAC
I must admit that I didn't have the chicken in the marinated for 24 hours. Probably more like 12. It was very flavorful and moist. The glaze was super quick and easy. Made for PAC Fall 2011.
Tasty chicken recipe! Marinated for 24 hours and the chicken came out juicy and flavorful. The honey-mustard glaze was a nice touch too. Thanks for sharing your recipe! Made for Fall Pick-A-Chef 2011