OK, I know there are endless recipes for chicken on the grill but, you really should try this one ~ it really attracted me! Maybe it was the “mustard” that caught my eye. Or, maybe it’s because of the word “Carolina.” I love, love the “Carolina’s” and envy you if you reside there!
We looked at homes, and fell for one, in the Greenville, South Carolina area before we retired. Due to some circumstances of elderly relatives here, we decided it was best to stay put. Of course, we talk about it now and then, but now we have our first grandchild, Matthew, who is 5½ months old and South Carolina is just too far from him. Here is a photo of him since some of you have kindly asked about him:
Matthew at 5 months
I digress, as Bubba razzes me, “you shifted gears again without a clutch.” So, back to the chicken…
Ohhhhhh! Yummmmm!!! These grilled chicken breasts are about the best I’ve ever eaten. According to the recipe in Food Network Magazine, they only have to marinade for about 10 minutes. (Their recipe is for chicken thighs). I’m a “mustard” addict and this is a perfect mustard marinade! It’s loaded with the good flavors of apple cider vinegar, brown sugar (I use Splenda), mustard powder, Worcestershire sauce, salt and pepper and as much hot pepper sauce as you dare to use.
Grill those chicken breasts and baste them with a little of the sauce. Then serve the chicken with some reserved sauce, tomato salad and maybe a pasta side-dish. Now, that’s good summertime eating!
Carolina-Style Barbecue Chicken Breasts
½ cup Dijon or yellow mustard
¼ cup apple cider vinegar
¼ cup packed Splenda Brown Sugar, or regular
1½ tablespoons mustard powder
1-2 teaspoons hot sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoons McCormick’s Seasoned Pepper
4 skinless, boneless chicken breasts
Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, salt and pepper in a bowl.
Toss the chicken with about one-third of the sauce in a large bowl until coated.
Let sit at room temperature for 10 minutes.
Put ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping.
Grill the chicken, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees, about 12-15 minutes per side.
Serve with the reserved mustard sauce.
I will be trying this on wings the next time! Yum!
Be sure to visit my friend, Linda’s blog @My Kind of Cookingfor great tips, recipes. She’s having a Double Giveaway now!