- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon steak sauce
- 4 skinless, boneless chicken breast halves
- Preheat the grill for medium heat.
- Mix the mustard, mayonnaise, honey, adn steak sauce in a shallow bowl. Set aside a small amount of the honey mustard sauce for basting, and dip the chichen into the reamaining sauce to coat.
- Lightly oil the grill gate. Grill the chichen breast halves for 18 to 20 minutes, turning occasionally or until juices run clear. Ocassionally, baste with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
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