Recipe by Wyldemoon
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
- 907.18 g carton chicken broth (I used Pacific Natural Foods Homestyle)
- 59.14 ml extra virgin olive oil
- 56.69 g mccormick grill mates Montreal chicken seasoning
- 29.58 ml dried rosemary
- 14.79 ml fresh ground black pepper (or to taste)
- 3 garlic cloves, minced
- 8 boneless skinless chicken breasts
FOR THE GLAZE
- 28.39 ml Dijon mustard
- 59.14 ml honey
- 14.79 ml extra virgin olive oil
- 4.92 ml dried rosemary
Directions See How It's Made
- 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.