INGREDIENTS
1 1/2 cups tarragon vinegar
1/4 cup honey
2 tbsp. vegetable oil
2 tbsp. Worcestershire sauce
4 tsp. Dijon style mustard
10 cloves garlic
6 boneless, skinless, chicken breast halves
DIRECTIONS
Combine vinegar, honey, vegetable oil, Worcestershire sauce, mustard and garlic in a large resealable plastic bag and shake to mix.
Place chicken in the marinade and shake to coat well. Chill, turning bag frequently, for 6 to 24 hours.
Preheat the grill to medium.
Remove chicken from marinade, reserving remaining marinade. Arrange the chicken on the grill 9 inches from heat.
Grill the chicken, turning and basting with the reserved marinade occasionally, until inserted thermometer reads 180°F, about 12 minutes.
6 Servings
