Grilled Honey-Lemon Chicken Recipe
"Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw."
- 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.
- Preheat grill for medium heat and lightly oil the grate.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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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