- In a small bowl, whisk together mustard, 1 tablespoon lemon juice, 3 tablespoon olive oil, parsley, ¼ teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl; set aside.
- In a separate bowl, whisk together remaining tablespoon lemon juice, remaining 3 tablespoon olive oil, remaining teaspoon honey, 1 ½ teaspoon salt, ½ teaspoon pepper, garlic and water in a medium bowl. Place marinade and chicken in a large zip lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes to 1 hour, flipping bag every 15 minutes.
- Remove chicken from bag. Grill chicken 10-15 minutes per side over medium heat, or until chicken is cooked through.
- Remove from heat. Transfer chicken to a cutting board. Let rest for 5 minutes. Slice each piece into ¼-inch thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.
Photo by Erik Putz
Protein 28 g
Carbohydrates 2 g
Fat 21 g
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