Ingredients:
- 4 boneless skinless chicken breasts
- 1/2 cup Third Coast’s Black Peppered Jalapeno Mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup Third Coast’s Rich Golden Jalapeno Honey
- 2 cloves garlic, grated or squeezed through a garlic press
- juice from 1/2 a lemon
Directions:
- Working with one at a time, place a chicken breast into a re-sealable bag. Don’t zip it up all of the way so air can escape.
- Use the flat side of a meat tenderizer and pound the chicken breast to about a 1/2-inch thickness. Repeat with remaining chicken breasts.
- Whisk the Third Coast’s Black Peppered Jalapeno Mustard, salt, paprika, and red pepper flakes, Third Coast’s Rich Golden Jalapeno Honey, garlic and lemon juice in a small bowl. Reserve 1/4 cup of the honey mustard mixture to use later on.
- Place the chicken breasts into a large bowl, pour the remaining honey mustard mixture over top.
- Toss and cover the bowl with plastic wrap and let it sit for about 30 minutes at room temp.
- Preheat the grill on medium- medium high heat, grill chicken for about 6 to 8 minutes per side or until chicken is done.
- Remove the chicken to a platter to rest for 5 minutes.
- Pour the reserved 4 tablespoons of honey-mustard sauce over chicken before serving.
