Grilled Chicken Breast
Servings 4 servings
Ingredients
- ¼ cup plus 1 tablespoon honey
- ¼ cup lemon juice
- 2 teaspoons white wine vinegar
- 2 tablespoons dijon mustard
- ¾ cup olive oil
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- 1 to 1.5 lbs of boneless skinless chicken breast
Instructions
- Combine the marinade ingredients in a small bowl or glass measuring cup and whisk well.
- This will make 1 ½ cups, or 12 ounces. Reserve ½ cup for salad dressing if you are making a salad.
- Butterfly the chicken breast pieces in half horizontally or pound thin with a meat mallet.
- Cover with 1 cup of marinade and let sit in fridge for at least 1 hour or up to 24 hours.
- Preheat grill to medium heat or 400°F (20°C).
- Place chicken on hot grill grates and brush some of the leftover chicken marinade onto the chicken. Optional, but adds a boost of flavor!
- Grill chicken breast on first side for 3 minutes, then flip and continue cooking for 4-5 minutes or until chicken breast reaches 165°F (74°C) internal temperature. Let rest for at least 5 minutes before slicing.
Nutrition
Serving: 1g | Calories: 663kcal | Carbohydrates: 6g | Protein: 53g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 37g | Cholesterol: 145mg | Sodium: 598mg | Sugar: 5g
