A Touch of Mint Chicken Grillers

What You Need:

1/3 C fresh mint, coarsely chopped
1/4 C + 2 TBSP olive oil
1/4 C lemon juice
1 TBSP garlic, coarsely chopped
1 tsp. salt
1/2 tsp pepper
4 chicken breasts, boneless and skinless
2 TBSP unsalted butter
1 small yellow onion, chopped fine
1 jalapeno pepper, stemmed, seeded and chopped fine
1/4 C Dijon mustard
2 TBSP honey

How to Make It:

In a large mixing bowl whisk together the mint, 1/4 C olive oil, lemon juice, garlic, salt and pepper.
Place the chicken breasts in a large zip lock bag.
Add the mint mixture and seal tightly.
Turn the bag a few times to be sure the mint mixture covers the chicken.
Refrigerate one hour.
Place the 2 TBSP of olive oil in a skillet over medium high heat.
Add the butter and heat until the butter is completely melted.
Add the onion and jalapenos and cook 4 minutes or until the onion is translucent.
Remove from the heat and stir in the mustard and the honey.
Heat the grill to medium high.
Cook the chicken breasts 8 minutes turning once.
Baste the chicken with the mustard sauce and continue grilling 5 more minutes or until the juice runs clear.

Keeping the lid closed on your grill will insure your meat will be cooked fast, evenly and without flare ups.

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