Honey Mustard Yogurt Grilled Chicken Breasts
Honey Mustard Yogurt Grilled Chicken Breasts takes approximately 45 minutes from beginning to end. This gluten free and dairy free recipe serves 4 and costs $1.55 per serving. This main course has 304 calories, 25g of protein, and 14g of fat per serving. A mixture of soy sauce, dijon mustard, skinless boneless chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 321 person have made this recipe and would make it again. It is perfect for The Fourth Of July. It is brought to you by Gluten Free Recipe Box. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is good. If you like this recipe, take a look at these similar recipes: Orange-Honey-Mustard Baked Chicken Breasts, Chicken Breasts in Curry-Honey-Mustard Sauce, and Grilled Chicken Breasts in Spiced Yogurt.
Servings: 4
Ingredients:
1/4 Greek Yogurt or dairy-free sour cream substitute
1/3 cup Dijon mustard
1/4 cup honey
4 Tablespoons mayonnaise
4 skinless, boneless, skinless chicken breast halves
1 teaspoon gluten free soy sauce (or tamari sauce such as San-J) or (Kikkoman's GF Soy Sauce); (or my Soy-Free Soy Sauce Substitute)
Equipment:
whisk
grill
bowl
Cooking instruction summary:
Whisk together the above ingredients. Reserve about 4-6 tablespoons. Place the rest in a bowl large enough to fit all 4 breasts.Marinate for 30 minutes at room temperature (no greater than 80°F). Turn once mid marinating.Preheat grill to medium and grill on bottom shelf; turn once about 5 minutes into cooking; baste with reserved sauce; 5 minutes later and turn again 5 minutes later; and baste the other side. Continue grilling until no more pink in the middle or juices run out clear in color.Allow to cool 2-3 minutes prior to serving. This gives the juices a chance to distribute evenly.
Step by step:
1. Whisk together the above ingredients. Reserve about 4-6 tablespoons.
2. Place the rest in a bowl large enough to fit all 4 breasts.Marinate for 30 minutes at room temperature (no greater than 80°F). Turn once mid marinating.Preheat grill to medium and grill on bottom shelf; turn once about 5 minutes into cooking; baste with reserved sauce; 5 minutes later and turn again 5 minutes later; and baste the other side. Continue grilling until no more pink in the middle or juices run out clear in color.Allow to cool 2-3 minutes prior to serving. This gives the juices a chance to distribute evenly.
Nutrition Information:
covered percent of daily need
