Thyme-grilled Chicken Breasts

½ cup cider vinegar (125 mL)

¼ cup Dijon mustard (50 mL)

¼ cup liquid honey (50 mL)

2 tbsp vegetable oil (25 mL)

1 tbsp chopped fresh thyme (15 mL) or ½ tsp dried (2 mL)

1 tsp salt (5 mL)

1 tsp pepper (5 mL)

8 boneless skinless chicken breasts

Whisk together vinegar, mustard, honey, oil, thyme, salt and pepper.
Place chicken in resealable plastic bag or shallow dish.
Pour in marinade, turning chicken to coat.
Seal and refrigerate for at least 4 hours or up to 24 hours. (Make-ahead: Freeze for up to 2 weeks.)
Reserving marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 8 to 10 minutes or until no longer pink inside.
Meanwhile, in small saucepan, bring reserved marinade to boil; boil for 5 minutes or until reduced to thickness of ketchup.
Brush over chicken during last 2 minutes of cooking.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday👨‍👩‍👧‍👦Family Gathering

Season☀️Summer

DifficultyEasy ⏰ 20m