Honey Mustard Ginger Grilled Chicken


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Grill these low fat, low sodium marinated chicken breasts. The hint of ginger and orange is a tasty surprise!

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  • 1/2 C. GREY POUPON Honey Mustard
  • 1/4 C. orange marmalade (can substitute with sugar-free)
  • 2 Tbs. finely chopped peeled gingerroot
  • 2 cloves garlic, minced
  • 4 boneless skinless chicken breast halves (1 lb.)

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Mix mustard, marmalade, ginger and garlic. Place chicken in glass dish or plastic bag. Pour 1/4 C. of the mustard mixture over chicken; turn to coat. Cover. Refrigerate at least 1 hour. Remove chicken from mustard mixture; discard mustard mixture. Grill or broil chicken 5-6 minutes on each side or until cooked through. Heat remaining mustard mixture. Serve over chicken.

Tip: Substitute 2 tsp. ground ginger for 2 Tbsp. chopped fresh gingerroot.

Yield: 4 servings

Reviews (2)

  • I don't care for this recipe and will not use it again. It only puts a sugary coating on the chicken and does not do well for overall flavor and seasoning for the chicken. The sweet coating tends to burn. Also, 2 teaspoons of powdered ginger for 4 chicken breasts is way too much. One teaspoon is overkill. Try a half teas. I suggest using apple cider vinegar (just enough to coat the 4 chicken breasts) and adding the 1/4 cup of mustard mixture to the vinegar and marinate for at least two hours or overnight and then when the chicken is a few minutes from finish, coat or baste with this sauce.

    Flag as inappropriate Sheryll_Rufus  |  April 19, 2010

  • i put this chicken on a salad and mixed the rest of the dipping sauce with a homemade dressing! perfect summer dish

    Flag as inappropriate nikitabesch  |  May 30, 2009

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