Shipping and Tax Calculation at checkout

Speed Week Honey Mustard Grilled Chicken

  • Prep time

    mins
  • Marinate time

    mins
  • Cooking Time

    mins
  • Serves

  • Makes

  • Brew time

    mins
  • Chill time

    mins
  • Wait time

    mins
  • Freeze time

    mins
  • Total time

    mins
  • Difficulty

  • Oven time

    mins
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getContent, 0ms
  • REVIEWS, PRODUCT
  • bvseo-msg: SubjectId cannot be null or empty.;
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 Tbsp. deli mustard
  • 1 Tbsp. honey
  • 1 tsp. apple cider vinegar
  • 1/8 tsp. ground black pepper
  • Pinch salt
  • 2 green onions, chopped
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

Nutritional information

 

Amount per serving

Calories370
Calories from Fat210
Total Fat24g
Saturated Fat3.5g
Trans Fat0g
Polyunsaturated Fat13g
Monounsaturated Fat6g
Cholesterol115mg
Sodium360mg
Total Carbs5g
Dietary Fiber0g
Sugars4g
Protein32g
Vitamin D0%
Calcium6%
Iron10%
Potassium500mg
Omega-30g
Omega-61g
Vitamin C2%
Vitamin A2%
  • 1 Combine all ingredients except chicken in medium bowl. Reserve 1/3 cup mayonnaise mixture.
  • 2 Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once. Serve chicken with reserved mayonnaise mixture and garnish, if desired, with additional chopped green onions.

          
VARIATIONS:   For Grilled Lemon-Pepper Chicken...combine 1 cup Mayonnaise, 1 tablespoon lemon pepper and 1 tablespoon dried basil leaves; reserve 1/2 cup and prepare as above.

For Grilled Caesar Chicken...combine 1 cup Mayonnaise, 1/4 cup grated Parmesan cheese, 1 teaspoon chopped garlic and 1 teaspoon Worcestershire sauce; reserve 1/2 cup and prepare as above.

For Salsa-Dipped Grilled Chicken...combine 1/2 cup Mayonnaise and 1/2 cup prepared salsa; reserve 1/2 cup and prepare as above.

For Grilled Asian Chicken Salad...combine 1 cup Mayonnaise, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon ground ginger and 1 teaspoon chopped garlic; reserve 1/2 cup, prepare as above and serve over salad greens.