- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon extra-virgin olive oil, plus more for grill
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 4 boneless skinless chicken breasts, butterflied
- 1 lime, cut into wedges
In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
Preheat the grill to medium heat.
Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
Per Serving: Calories: 266; Total Fat: 14 grams; Saturated Fat: 3.5 grams; Protein: 24 grams; Total carbohydrates: 8 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 73 milligrams; Sodium: 492 milligrams