INGREDIENTS: 1/2 CUP DR PEPPER 2 TABLESPOONS MCCORMICK GRILL MATES SMOKEHOUSE MAPLE SEASONING 2 TABLESPOONS OIL 1 TABLESPOON DIJON MUSTARD 1 1/2 POUNDS BONELESS SKINLESS CHICKEN BREAST HALVES
DIRECTIONS
MIX DR PEPPER, SEASONING, OIL AND MUSTARD IN SMALL BOWL. RESERVE 2 TABLESPOONS MARINADE FOR BRUSHING. PLACE CHICKEN IN LARGE RESEALABLE PLASTIC BAG OR GLASS DISH. ADD REMAINING MARINADE; TURN TO COAT WELL.
REFRIGERATE 1 HOUR OR LONGER FOR EXTRA FLAVOR. REMOVE CHICKEN FROM MARINADE. DISCARD ANY REMAINING MARINADE.
GRILL CHICKEN OVER MEDIUM HEAT 7 TO 8 MINUTES PER SIDE OR UNTIL COOKED THROUGH, BRUSHING WITH RESERVED MARINADE HALFWAY THROUGH COOKING.
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