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© Meredith Corporation. All rights reserved. Used with permission.
Place chicken in a large sealable plastic bag in a shallow dish; set aside.
In a small bowl, stir together mustard, vinegar, garlic and thyme (or basil) until smooth. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain the chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes, brushing occasionally with reserved marinade. Turn chicken; brush again with marinade. Discard any remaining marinade. Grill for 5 to 8 minutes more or until chicken is tender and no longer pink (170°F). If desired, garnish with thyme sprigs.