Amy's Grilled Chicken Breasts

This recipe is delicious. I have not barbecued these but I have baked these in the oven. The flavors in this recipe are just wonderful and this is also a nice healthy and low fat recipe. The recipe is exported from Mastercook. This is a recipe that you definitely want to be sure and not overcook so the chicken stays moist and juicy. Preparation does not include marinating times.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  skinless chicken breast halves
• 2  teaspoons Dijon mustard
• 3 1⁄2 tablespoons white wine vinegar
• 2  teaspoons garlic, minced
• 2  teaspoons honey
• 1 1⁄3 tablespoons fresh thyme or 2  teaspoons dried thyme, minced
• 1⁄3 teaspoon coarse salt
• 1 1⁄3 dashes red pepper flakes
• 1  tablespoon olive oil
• 4  sprigs fresh thyme

Directions

1. Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling.
2. Place breasts in a shallow glass or ceramic dish.
3. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
4. Add oil a little at a time and whisk to combine marinade.
5. Pour marinade over breasts.
6. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours.
7. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.
8. Transfer all marinade to small saucepan and bring to a boil; reserve.
9. Lightly grease grill rack with cooking spray.
10. Preheat grill.
11. Place breasts on grill.
12. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.