6 whole chicken breasts
without skin -- halved
*marinade*
3 cloves garlic -- minced
1/2 cup Dijon mustard
1/4 cup honey
1 tablespoon lemon juice
1/4 teaspoon fresh ground pepper
1/2 cup canola oil
Instructions:
Place garlic. mustard, honey, lemon juice and freshly ground pepper
in workbowl of food processor fitted with steel blade and process
to mix. Gradually add oil in a thin stream into the bowl or through
feed tube and process to mix until mixture is thoroughly blended.
Taste and adjust seasoning if necessary. Pour all of marinade over
chickens and spread to coat. Let marinate at least several hours or
up to 24 hours ahead. Cover loosely with plastic wrap. Turn several
times while marinating. Bring to room temp before cooking. Cook over
grill approximately 6 minutes on each side.
