4 boneless skinless chicken breasts
1/2 cup Black Peppered Jalapeno Mustard
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1/2 cup Heavenly Jalapeno Honey
2 cloves garlic, grated or squeezed through a garlic press
juice from 1/2 a lemon
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 Black Peppered Jalapeno Mustard, salt, paprika, and red pepper flakes, Heavenly 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.