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Thyme-Grilled Chicken Breasts

bbq, chicken - other

1/2 cup cider vinegar
1/4 cup Dijon mustard
1/4 cup liquid honey
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme; or
1/2 teaspoon dried
1 teaspoon (each) salt and pepper
8 boneless skinless chicken breasts

Whisk together vinegar, mustard, honey, oil, thyme, salt and pepper. Place chicken in resealable plastic bag or shallow dish. Pour in marinade, turning chicken to coat. Seal and refrigerate for at least 4 hours or for up to 24 hours. (Make-ahead: - Freeze for up to 2 weeks.) Reserving marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 8 to 10 minutes or until no longer pink inside. Meanwhile, in small saucepan, bring reserved marinade to boil; boil for 5 minutes or until reduced to thickness of ketchup. Brush over chicken during last 2 minutes of cooking.

Contributor: Canadian Living - July, 1999

Yield: 8 servings

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