Saturday, July 3, 2010

Maple Mustard Grilled Chicken

2 tbsp. dijon mustard
3 tbsp. basalmic vinegar
1/2 cup olive oil
1/2 cup maple syrup
1 tsp. ground black pepper
1 tsp. minced garlic
6 thawed chicken breasts

Mix ingredients together and pour over chicken. Let marinate 4 hours or overnight. Remove chicken and barbeque or grill. Keep the leftover marinade and boil for 20 minutes to serve as gravy.

This recipe is absoloutley delicious! I made it about a month ago but forgot to take a picture, and today when making it, I may have slightly ;) burnt the gravy.... So this picture is gravyless, and the chicken still tastes yummy, but the gravy makes the chicken all the better!

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