Recipe - Maple Mustard Chicken

One half cup Maple syrup
3 tablespoon Cider or red wine vinegar
2 tablespoon Dijon mustard
1 tablespoon Vegetable oil
2 Cloves garlic; minced
1 teaspoon Pepper
6 Boneless skinless chicken
breast halves

In a bowl, combine the first six ingredients; mix well. Reserve One fourth cup for
basting; cover and refrigerate. Pour remaining marinade into a large
resealable plastic bag or shallow glass container; add chicken and turn to
coat. Seal or cover; refrigerate for 48 hours, turning occasionally. Drain
and discard marinade. Grill, uncovered, over medium heat for 3 minutes on
each side. Grill 68 minutes longer or until juices run clear, basting with
the reserve marinade and turning occasionally.

Recipe by: Quick Cooking March/April 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 29, 1998