Carol L. Cain
Honey Grilled Chicken
2 chicken breasts, halved, skinned 1/4 cup brown mustard 1/2 cup honey 1 teaspoon curry powder Variation: Place 4 fresh peach halves on grill for the final 10 minutes of cooking. Cook until tender, basting frequently with the marinade. Rinse chicken and pat dry. Place chicken in a medium size shallow baking dish. In a small saucepan, blend mustard, honey and curry powder. Stir until warm over low heat; pour over chicken.Cover and marinate in refrigerator at least 1 hour. Remove chicken from marinade, reserving marinade. Place chicken on a hot grill 3 to 4 inches from coals. Cook 30 to 40 minutes until tender, turning and brushing occasionally with marinade. Serve immediately. Yield 4 servings