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Prepare mustard mixture as directed, increasing soy sauce to 2 Tbsp. Pour 1/4 cup of the mustard mixture over chicken; cover. Refrigerate 1 to 4 hours to marinate. Remove chicken from marinade; discard marinade. Cook chicken as directed. Heat reserved mustard mixture; serve with cooked chicken.
Use a visual test to ensure boneless chicken breasts are thoroughly cooked. Cut small slit in the thickest part of each chicken piece. If meat is totally white with no pink color, it is safe to eat.
Fire up the grill! This sweet and tangy chicken dish is low in fat.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Husband and I loved it and would even make it for company sometime. I did add about a teaspoon of honey and it still had some kick. For picky eaters I would substitute 1/4 to 1/2 of the mustard with honey.