This grilled chicken recipe has just enough sweetness to make memories around the Solo Stove Grill you’ll savor forever.
1 boneless skinless chicken breast, butterflied
1/2 cup Dijon mustard
1/2 cup Worcestershire sauce
1/2 cup honey
1/2 cup red wine vinegar
4 garlic cloves, chopped
2 springs fresh thyme
1 tsp salt
1 tsp pepper
- In a small bowl, add Dijon mustard, Worcestershire sauce, honey, red wine vinegar, fresh thyme, salt, and pepper. Mix well and put mixture into a large plastic resealable bag. Add the chicken, seal the bag, and shake to incorporate. Refrigerate for at least 2 hours.
- Remove chicken breast from marinade and place on grill skin-side down. Remove thyme from marinade and place on chicken breast.
- Grill on direct heat until grill marks and crust starts to form, then move to indirect heat until the internal temperature of the chicken reaches 165°F.
Like our fire pits let you have a roaring fire in minutes, the Solo Stove Grill lets you have tasty, grilled food to gather around in minutes. Buy it here.
How did it taste? Tag us on social using @solostove or #solostove to let us know!