dijonnaise grilled chicken breasts

(adapted by Ali Slagle)

Ingredients:

¼ cup mayonnaise

¼ cup Dijon mustard

2 teaspoons lemon juice

1 garlic clove, finely grated

Salt and black pepper

1/8 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

1½ to 2 pounds boneless, skinless chicken breasts patted dry

Directions:

Heat a grill to medium-high.

In a medium bowl, stir together the mayonnaise, mustard, lemon juice, garlic and thyme Season to taste with salt and pepper.

Season the chicken all over with salt and pepper,

Toss the chicken with the Dijonnaise to coat. Let sit at least fifteen minutes, or better yet refrigerate overnight. If you've chilled it, let the chicken come to room temperature before cooking for the most even results.

Clean the grill grates. (No need to grease; the mayonnaise keeps the chicken from sticking.)

Scrape excess marinade off the chicken. Grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, about 4 to 6 minutes per side. The chicken should be cooked through with an internal temperature of 165°F.  If using a gas grill, cover the grill between flips.

Serves 4