Grilled Honey-Lemon Chicken
Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.
- Serves: 4 persons
- ¼cup canola oil
- 1lemon, zested and juiced
- 1tablespoon Dijon mustard
- 1tablespoon honey
- 2cloves garlic, pressed
- 2teaspoons Worcestershire sauce
- 2teaspoons dried Italian herb seasoning
- 1½ teaspoons salt
- 1teaspoon ground black pepper
- 4skinless, boneless chicken breast halves
Step 1Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
Step 2Preheat grill for medium heat and lightly oil the grate.
Step 3Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.