Grilled Herb Chicken Marinade

Honey Mustard Chicken Your Honey will Love

Chicken Teriyaki

• To make each recipe: Mix together the marinade ingredients in a large resealable plastic bag.
• Wash your hands. Add the chicken to the bag. Wash your hands again. Gently press the air out and seal the bag. Massage the bag to make sure the marinade is coating the chicken.
• Refrigerate for at least 12 hours or up to 24 hours or freeze for up to 3 months.
• For frozen version: remove the bag from the freezer the night before. If you forget, either place bag in a clean sink of cold water to thaw or thaw in the microwave. Then follow the next step.
• To cook: Preheat an indoor grill or outdoor barbecue to high. Remove the chicken from the fridge and let it sit at room temperature for 5 minutes.
• For the indoor grill: Put the chicken on the barbecue. Discard marinade. Wash your hands again. Grill the chicken, with the lid closed and turning the chicken often, until the chicken is no longer pink inside and a meat thermometer inserted into each piece of chicken registers 165° F (74° C), 15 to 20 minutes, depending on the thickness of the chicken.
• For the outdoor grill: Put the chicken on the barbecue. Discard marinade. Wash your hands again. Grill the chicken, turning the chicken often, until the chicken is no longer pink inside and a meat thermometer inserted into each piece of chicken registers 165° F (74° C), 15 to 20 minutes, depending on the thickness of the chicken.
• Remove the chicken from the grill and let it sit on a clean plate for 5 minutes before serving.