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Savory Chicken Breasts

Can be made with variations to your taste
Easy to prepare grilled chicken breasts that make great leftovers, or can be frozen for future meals. Ingredients can vary as you desire. The key is grilling at medium heat."


Four thick fresh boneless/skinless chicken breasts trimmed of fat
Onion powder
garlic powder
Cayenne or chili powder (optional dijon mustard, tequila or bourbon, and vinegar may be substituted)
Molasses or honey
Olive oil (salt/black pepper optional)


In mixing bowl:
Add 8 shakes of onion and garlic
2 shakes of cayenne or chil
(more if you like it spicy)
2 tablespoons of mustard
2 tablespoons of honey
Pour olive oil into the bowl to where it just starts to cover the top of the dry ingredient and mustard.
Gently stir for a moment but do not try to mix thoroughly.
Add a couple of shots of tequila or bourbon (less if vinegar used).
Stir the ingredients until they become a thick even paste.
Brush the paste evenly on both sides of each breast placing into a pan and then into a refrigerator for a half hour.
Place breasts onto a grill preheated to medium (high is NOT recommended), cover for 7 to 8 minutes, turn only once with tongs, cover and let finish for 6 to 8 minutes.
Let set for 10 minutes before slicing across the breasts into 1/4 inch slices
Goes great with Caesar salads, asparagus, rice, potatoes.

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4 (six if sliced 1/4 inch thick)

Nutritional Information
Per Serving

no nutrition information available

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