Ingredients

• 2 teaspoon garlic (minced)
• 2 teaspoon honey
• 1 1/3 tablespoon fresh thyme or 2 tablespoons dried (minced)
• 1/3 teaspoon coarse salt
• 1 1/3 dash red pepper flakes
• 1 tablespoon olive oil
• 4 sprigs fresh thyme

Directions

• Directions
• Place the chicken within folded piece of plastic wrap, slightly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling.
• Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl stir with fork to combine.
• Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator turning once or twice in marinade for at least 2 hours or up to 4 hours.
• Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve.
• Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid basting frequently with marinade until tender approximately 5 to 6 minutes on each side.