Grilled Honey-Lemon Chicken
¼ c. canola oil
1 lemon, zested and juiced
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 cloves garlic, pressed
2 tsp. Worcestershire sauce
2 tsp. dried Italian herb seasoning
1 ½ tsp. salt
1 tsp. ground black pepper
4 skinless, boneless chicken breast halves.
Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt and black pepper in a bowl; pour into resealable plastic bag. Place chicken breasts into bag, seal and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2-4 hours. Preheat grill for MEDIUM heat and lightly oil grate. Remove chicken breast from bag; discard bag; discard used marinade. Cook chicken on preheated grill until center is no loner pink and juices run clear, 7-8 minutes per side.
