Weekend Report

As I said below, we are going to revisit some recipes posted years ago. This was the very first recipe posted at the "Grill." It still stands up well to this day and is fairly simple. Now time does vary from grill to grill, so the time below is not written in stone. Just keep an eye on it, this will burn some because of the honey, just don't char it too much. Chicken breast tends to cook quickly, so you should do fine.

Here is the original recipe.

Honey-Dijon Chicken

8 skinless-boneless chicken breast halves (see note below)
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon-style mustard
4 cloves garlic, minced
Ground black pepper & Salt to taste

1. After washing, place chicken breast in a resealable plastic zip lock bag. For the marinade, in a small bowl combine wine or apple juice, oil, honey, mustard, garlic, pepper and salt. Mix well. Pour marinade over chicken and seal bag (removing as much air as possible) Marinate in the refrigerator for 8 to 12 hours, turning bag occasionally.

2. Drain chicken, discarding marinade. Place chicken on pre heated grill on medium heat. Grill for 12 to 15 minutes turning once, or till no longer pink. (170*F) Makes 8 servings.

Note: A friend asked me if you could use bone in chicken breast. Yes, you can use bone in chicken breast with skin or thighs or Leg quarters. Just up the cooking time a bit. You could also use this on whole chicken if you want to do a rotisserie style bird.

My updated note: I do not marinade breast over 3 hours. I think 8 to 12 hours is way too long and they will be mush by the time they hit the grill.


Enjoy your day!!!
B.D.