Lemon-Mustard Chicken Experiment

Check me out! Two Sundays in a row of Scrumptious Sunday!
Tonight I made a variation of a recipe in my Better Homes and Garden Cook Book. The original recipe calls for broiling chicken pieces which include bones. I had only boneless skinless chicken breasts and also wanted to grill them instead of using the broiler--it's that time of year when we cookout almost daily. Hubby loves to grill. :)

As for the recipe, I followed it as far as making the marinade, but instead of brushing it on between broilings, I just marinaded the chicken in it for a few hours. It came out great! Lots of flavor!

Here is what's in the marinade:

2 T EVOO (Extra Virgin Olive Oil)
1 T Dijon mustard
1 T lemon juice
1 1/2 tsp lemon-pepper seasoning
1 tsp dried oregano or basil, crushed (I used some of each)
1/8 tsp ground red pepper (mine was crushed)

Simply combine these ingredients into a shallow dish, stir it up, and coat the chicken with it. Leave the chicken setting in the marinade for 2-3 hours refrigerated. Grill as you normally would. It holds the flavor well!