♦ 1/2 cup good olive oil
♦ 1/3 cup whole grain mustard
♦ 3 garlic cloves, minced
♦ juice from 1 large lemon
♦ 4 to 5 sprigs fresh thyme, torn into pieces
♦ coarsely ground pepper (to taste)
♦ 6 boneless, skinless chicken breast halves
Place first six ingredients in a small bowl, and whisk to combine (can be made the day before – keep refrigerated).
Lightly score the breasts crosswise (will help the marinade penetrate the meat). Place chicken breasts in a large plastic bag, and pour in the marinade; move the pieces around to thoroughly coat. Place the bag into a large glass bowl, and allow to marinate in the refrigerator for 6 to 8 hours.
Lightly oil your grill plate, and set to medium-high heat. Lightly pat dry the chicken breasts to remove excess marinade. Once the grill is preheated, cook chicken for about 10 to 15 minutes, or until fully cooked through (juices should run clear, and there should be no pink on the inside). Serve immediately, or store leftovers for salads and sandwiches.
Read more about this dish and my musical pairing by clicking HERE.