4 boneless, skinless chicken breast halves (6 ounces each)
3 tablespoons honey
2 tablespoons Dijon mustard
½ teaspoon dried thyme (not ground)
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt
1. Rinse chicken and pat dry; place in a large resalable food storage bag. In a small bowl, whisk remaining ingredients together and pour over chicken, seal bag. Squish gently to coat evenly. Refrigerate at least 6 hours.
2. Preheat your gas or charcoal grill to medium-high heat. Coat the grill grate with non-stick grilling spray. Cook chicken breasts until no longer pink, about 5-8 minutes on each side, depending on thickness of chicken. Makes 4 servings. Per serving: 229 calories 12 carbs 2.4 fat