Killer Chicken Recipe

By John Huggins on Friday, June 14, 2013 at 6:16pm

Here You go
One Gallon zip lock bag
1/2 cup Dijon Mustard
1/4 cup Honey
2 tablespoons olive oil (or whatever you have on hand)
1 or 2 Lemons:  1 teaspoon of Grated lemon rind zest, also squeeze 2 tablespoons lemon juice
(I usually use two.  A zester makes it easy, but you can use a peeler or whatever)
2 teaspoon Curry Powder
1/2 teaspoon Kosher Salt
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Boneless chicken breasts: enough for up to 4 people ... Basically, if it fits flat in the zip lock bag then you're OK.
MIX it all together.  It will probably make one cup.
Set aside 1/3 of the marinade for basting. Pour the remaining 2/3 into a one gallon zip lock bag.  Don't worry if It doesn't look like much, but it IS enough. 
note:  I usually place the chicken in the bag first.
Add chicken to bag ... squeeze all the air out and "massage" the bag (can't think of a better word) until all chicken is completely soaked.
In obeyance of Murphys Law, first set the bag in a large bowl, then place in fridge for three hours.  I usually do it overnight.
Also, in obeyance of said law, place the basting marinade in a small zip lock bag before setting it in the fridge.
Break Murphys law and you will have a fun time cleaning out the fridge!!! ( I am speaking from experience).
When you grill it, coat the grill with some oil to minimize sticking.  Grill each side for about 7 minutes then baste with marinade.
AVOID FLIPPING THE CHICKEN OVER AND OVER AGAIN.  AVOID PROLONGED GRILLING OVER HIGH HEAT.  THAT IS WHAT DRYS IT OUT.  See my earlier email about indirect heat.  This should end up moist and tender.
Happy Camping and Grilling!