I first used this recipe for my Dad's birthday party in August. I used it again last weekend with the home run dessert and the veggie stuffed shrooms. This is the last of the recipes from that dinner that I will post. (It was a great dinner!) Oh, and the pretty salt and pepper shakers are from Poland....a gift from our guests!
This marinade is great for boneless chicken breasts, but last weekend we used it with chicken tenderloins and that was especially tasty. Even though I used a "hot" mustard, the chicken itself did not taste terribly spicy.
Mustard Marinade
Mix in a small bowl:
1/3 cup olive oil
1/3 cup lemon juice
1/2 tsp garlic powder
3 Tbs mustard of choice (I used Koop's Arizona Heat)
2 Tbs gluten free Worstershire sauce
3 Tbs brown sugar
Pour over 4 lbs of chicken in an appropriate container. Use a fork to stir and coat all pieces. Also poke pieces with the fork while you are at it. Cover and refrigerate 4-6 hours. Grill until done. (We usually use an instant read meat thermometer to be sure it's done properly.) Do not mix uncooked marinade with already cooked pieces....just pull out the chicken and cook it, and discard any extra marinade! (Hopefully you know that already.)
