Honey Mustard Grilled Chicken Breasts

Method

1. In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper to make the glaze.
2. Set aside half of the glaze in a separate small bowl to use later for serving; do not let it touch raw chicken.
3. Pound the chicken breasts to an even thickness of about 3/4 inch using a meat mallet or heavy skillet so they cook evenly.
4. Brush the chicken all over with the remaining half of the glaze, reserved specifically for basting raw meat.
5. Preheat the grill to medium heat, about 375 degrees Fahrenheit, and oil the grates well since the honey can cause sticking.
6. Place the chicken on the grill and cook for 5 to 6 minutes on the first side without moving it, until light grill marks form.
7. Flip the chicken, brush the cooked side with more of the basting glaze, and cook for another 5 to 6 minutes.
8. Watch closely and move the chicken to a cooler part of the grill if the honey starts to blacken rather than caramelize.
9. Check for doneness with an instant-read thermometer in the thickest part of the breast; it should read 165 degrees Fahrenheit.
10. Remove from the grill and let rest for 5 minutes.
11. Drizzle the reserved clean glaze over the rested chicken, sprinkle with chopped chives, and serve.