Grilled Honey-Lemon Chicken Recipe

"Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw."

Ingredients

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  • 1/4 cup canola oil
  • 1 lemon, zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic, pressed
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried Italian herb seasoning
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves

    • Directions

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    1. Mix 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.
    2. Preheat grill for medium heat and lightly oil the grate.
    3. Remove 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.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 277 calories;16.6 g fat;10 g carbohydrates;23.5 g protein;61 mg cholesterol;1045 mg sodium.Full nutrition
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