Grilled Chicken Marinade

Prep Time 5

Marinade Time 1

Total Time 1 5

Servings cup

Add 3 tablespoons honey, 2 tablespoons lemon juice, and 1 ½ teaspoons white wine vinegar to a mixing bowl and combine.
3 tablespoons honey, 2 tablespoons lemon juice, 1 ½ teaspoons white wine vinegar
Then add 1 ½ tablespoons Dijon mustard, ½ cup olive oil, ¼ teaspoon salt and ¼ teaspoon dried rosemary to the bowl and whisk until combined.
½ cup olive oil, 1 ½ tablespoons Dijon mustard, ¼ teaspoon salt, ¼ teaspoon dried rosemary
Use immediately or store for later.

Reduce the thickness of the 1 to 1.5 pounds boneless chicken breasts to ½ inch thickness by slicing them in half or using a meat mallet. This will help ensure the chicken cooks easily and stays juicy and tender after it's cooked.)
1 to 1.5 pounds boneless chicken breasts
Place the chicken into a large mixing bowl and pour 1 cup chicken marinade over it. Allow it to marinate in the fridge for 1 hour or up to 24 hours. Don't exceed 24 hours or the lemon juice will start to break down the chicken fibers.

Once you've reached your desired marinating time, preheat the grill to 400°F (20°C) Fahrenheit.
Then place the marinated chicken onto the hot grill and use a basting brush to coat each piece in marinade that is leftover in the bottom of the bowl.
Grill chicken for about 3 minutes, then flip and continue cooking for 4-5 more minutes. Use an instant-read meat thermometer to check the internal temp of each piece of chicken.
Once the internal temperature reaches 165°F (74°C), pull the chicken off of the grill. Let it rest for 5 minutes, then slice and serve!