Ingredients

4 boneless-skinless chicken breast thin cutlets
⅓ cup fresh lemon juice
⅓ cup canola oil
¼ cup honey
3 tablespoon Dijon mustard
¾ teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

Directions

In a large, heavy duty, zip top bag place the boneless-skinless chicken breast cutlets. Set aside.

In a mixing bowl add the fresh lemon juice, canola oil, honey, dijon mustard, smoked paprika, dried thyme, salt and black pepper. Whisk together until fully combined.

Pour the marinade over the chicken that is inside the zip top bag. Seal the bag, squeezing out as much air as possible, and place the bag onto a plate and inside the refrigerator to marinate for 1-2 hours.

Preheat outdoor gas grill to 400* F. Place the marinated chicken breasts on the grill, close the lid, and cook for 6-8 minutes.

Flip the chicken over and cook for an additional 6-8 minutes or until cooked through to an internal temperature of 165* F.

Remove the grilled chicken to a plate and turn off your grill according to factory instructions.

Allow the grilled chicken to rest for 5 minutes before slicing and serving.