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Honey mustard barbecue chicken
Contributed by: Susan Henderson
1/2 cup Dijon mustard
3 TBS vinegar
4 tsp. Worcestershire sauce
1/8 tsp. dried thyme
4 chicken breast halves, bone in, skinned
2 TBS honey
Combine mustard, vinegar, Worcestershire sauce and thyme. Mix together until smooth. Set aside 1/3 cup of marinade for sauce.
Place chicken in a plastic bag and pour marinade over chicken. Marinate 4- to 24-hours. Drain and reserve marinade.
Place chicken, bone side down, on a hot grill with an oiled rack. Cover and grill until chicken is no longer pink, brushing occasionally with remaining marinade.
In a small saucepan, combine the 1/3 cup of reserved marinade and honey. Heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Serve chicken with sauce.
(This recipe was contributed as part of a "Cook of the Week" feature.)