Maple Mustard Chicken - cooking recipe

Ingredients

1/2 cup maple syrup
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 garlic cloves, minced
3/4 - 1 teaspoon pepper
6 boneless skinless chicken breast halves (about 1-1/2 pounds)

Preparation

In a bowl, combine the first six ingredients; mix well.
Reserve 1/4 cup for basting; cover and refrigerate.
Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally.
Drain and discard marinade.
Grill, uncovered, over medium heat for 3 minutes on each side.
Grill 6-8 minutes longer or until juices run clear, basting with the reserved marinade and turning occasionally.
Yield: 6 servings.