Hot Lemony Dijon Mustard Chicken Whites [or broiler]
From: Bob, South Carolina, USA
Comments: Either grill or broil this perfect chicken!
For more heat add more Tabasco sauce, to taste.
Serve with grilled mushrooms.
Servings: 4
IngredientsPreparation
  • 1/4 cup [60 mL] creamy Dijon mustard
  • 1/4 cup [60 mL] minced green onions
  • 2 tablespoons [30 mL] lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon [5 mL] Tabasco sauce
  • 1/2 teaspoon [2.5 mL] dried thyme or basil
  • 4 boneless, skinless chicken breasts [approximately 1 pound / 454 g]
  • Into a shallow dish, combine mustard, green onions, lemon juice, garlic, Tabasco sauce and thyme or basil.
  • Mix well.
  • Add chicken whites, turning to coat.
  • Cover and refrigerate for at least 2 hours, turning every once in a while.
  • Preheat barbecue to medium-high intensity.
  • Barbecue, or broil, 4 to 5 inches [10 to 12 cm] from heat for 4 to 5 minutes on each side, until no longer pink inside.