Makes 4 servings
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp extra-virgin olive oil, plus more for grill
1/2 tsp kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts, butterflied
1 lime, cut into wedges
In a small bowl, add the honey, mustard, oil, and salt and pepper to taste. Mix well. Put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake. Refrigerate at least 2 hours.
Preheat the grill to medium heat. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
Recipe courtesy Sunny Anderson