One of the questions I get asked a lot from people looking for new recipe ideas is, “We eat chicken almost every night of the week. Do you have any new ideas for grilling chicken?”
It’s a simple question, really, but one most of us do face several nights a week: What am I going to do with this chicken?
I try to cook healthily during the week as much as possible, leaving any “splurge” meals for the weekend. But I also want to make sure my chicken is flavorful and juicy – the last thing I want is rubbery, dry chicken on my plate!
With just a few minutes of marinade time, our Honey Basil Chicken turns regular grilled chicken into something everyone around your table will enjoy. You probably have most of the ingredients on hand, but it’s worth purchasing the raspberry vinegar if you don’t already have it, as raspberry vinegar is versatile and tastes great in salad dressings and other marinades as well.
Honey Basil Chicken
1/2 cup raspberry vinegar
2 Tbs Dijon mustard
2 Tbs soy sauce
2 Tbs honey
2 Tbs minced fresh basil
1/2 tsp dried thyme
Freshly ground black pepper, to taste
4 boneless, skinless chicken breast halves
In a shallow glass dish, combine vinegar, mustard, soy sauce, honey, basil, thyme and pepper. Add chicken and turn to coat. Marinate for 15 minutes. Preheat grill to medium. Grill chicken, reserving marinade, about 4 minutes per side, until cooked through. Remove to platter and cover with foil to keep warm. Transfer reserved marinade to saucepan. Boil until reduced by half and pour over chicken.
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