Honey Mustard Ginger Grilled Chicken
- 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.)
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