Name: Orange-Mustard Grilled Chicken
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1/4 cup carbonated lemon-lime beverage; 1/4 cup orange juice; 1/4 cup Dijon mustard; 1/4 cup reduced sodium soy sauce; 3 tablespoons honey; 2 tablespoons gingerroot, minced; 6 boneless skinless chicken breasts (4 oz each)

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Recipe by Becca Bricker

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Orange-Mustard Grilled Chicken created by loof751

This came from Light and Tasty magazine. I have not tried it yet but thought it sounded good.

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

¹⁄₄ cup carbonated lemon-lime beverage
¹⁄₄ cup orange juice
¹⁄₄ cup Dijon mustard
¹⁄₄ cup reduced sodium soy sauce
3 tablespoons honey
2 tablespoons gingerroot, minced
6 boneless skinless chicken breasts (4 oz each)

directions

In a small bowl, combine the first six ingredients; mix well. Pour 3/4 C of the mixture into a large resealable bag; add the chicken. Seal bag and turn to coat. Refrigerate for 45 minutes. Also refrigerate remaining marinade for basting.
Coat grill rack with non-stick spray then start the grill. Drain and discard marinade from chicken. Grill chicken over medium heat 5-6 minutes per side or until juices run clear, basting with remaining marinade.

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RECIPE MADE WITH LOVE BY

@Becca Bricker

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@Becca Bricker

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"This came from Light and Tasty magazine. I have not tried it yet but thought it sounded good."

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review by sbera007

4/22/2012

This was great. We actually marinated it for a whole day. Our little one absolutely loved it!

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photo by loof751

7/17/2011

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review by loof751

7/17/2011

This is a great grilled chicken recipe! I marinated for about 3 hours and saved some of the marinade to baste the chicken while grilling as you suggested. Nice and flavorful, with none of the flavors standing out over the others. Easy recipe with staple ingredients - thanks for sharing it!

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photo by AZPARZYCH

3/18/2008

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review by AZPARZYCH

3/17/2008

This was good and quick to make. It was flavorful since it was cooked in the sauce. The only changes I made was I used ground ginger since that is what I had on hand and I used cornstarch to thicken the leftover sauce to make a sort of gravy to top the chicken with.

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