Serves: 4
Total Calories: 421
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Rinse the chicken breasts under cold water and pat dry with paper towels. Place the breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour.
TO MAKE THE SAUCE: In a medium sauté pan over medium-high heat, warm the olive oil and melt the butter. Add the onion and jalapeño and cook until the onion is translucent, 4 to 5 minutes. Remove from the heat. Whisk in the mustard and honey. Set aside.
Remove the chicken breasts from the bag and discard the marinade. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Baste with the sauce during the last 5 minutes of grilling time. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Honey-Mustard Chicken Breasts recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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