Grilled Chicken Breasts
- 4 Chicken breast halves, skinned and boneless
- 3 Tbsp white wine vinegar
- 2 tsp honey
- 1/4 tsp coarse salt
- 1 Tbsp olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp minced garlic
- 1 tbsp fresh thyme
- 1/2 tsp crushed red pepper flakes
Place the chicken breasts in a folded piece of plastic wrap; slightly flatten upper portion of each breast with a chef's knife or mallet.
In a small bowl, combine mustard, vinegar, garlic, honey, thyme, salt, and pepper flakes. Add oil a little at a time and whisk to combine. Reserve 1/3 for glaze.
Place chicken breasts in plastic bag and pour marinade over breasts. Seal and marinate in refrigerator, turning once or twice, for at least 2 hours or up to 4 hours. Remove breasts from marinade and use paper towels to pat dry. Discard all marinade that came into contact with raw chicken.
Transfer the small amount of reserved marinade to small saucepan and bring to simmer and immediately remove from heat and cover.
Spritz chicken with canola oil or other high temperature grilling oil and place breasts on preheated Medium High direct-heat grill.
Cook for about 6 minutes per side, using tongs to gently lift as the proteins of the chicken release from the grates. Grill on the other side and then remove to holding pan or tray away from direct heat. Add marinade from sauce pan and finish until internal temperature of 165F degree.