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.
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