1 tsp. Dijon mustard

2 T. fresh lemon juice

6 T. olive oil

1 T. minced fresh parsley

1 1/4 tsp. sugar

salt and pepper

3 garlic clove, minced

2 T. water

4 boneless skinless chicken breast

 

Whisk together mustard, 1 T. lemon juice, 3 tsp olive oil, parsley, 1/4 tps sugar, 1/4 tsp salt and 1/4 tsp pepper in a small bowl, set aside.  Whisk together rest of lemon juice, remaining 3 T. olive oil, remaining 1 tsp sugar, 1 1/2 tsp salt, 1/2 tsp pepper, garlic, and water in medium bowl.  Put chicken breasts in gallon sized baggie and pour in second whisked mixture. Press out as much air as possible and put in refrig for about 1/2 hour. Turn over after 15 minutes.  Start charcoal grill with charcoal on one side of grill. Rub grill grate with paper towel covered in vegetable oil so chicken doesn’t stick. When you can hold your hand over charcoals 5 inches above grate for 3-4 seconds, the grill is ready.  Put chicken on indirect heat side of grill, with thickest part facing coals. Cover with an aluminum disposable roasting pan. Cook for 6-9 minutes. Flip chicken over, placing thinner side of chicken breasts towards coals. Cover and cook for another 6-9 minutes until temperature reads 140 degrees.  Move chicken over coals and cook for 1-2 minutes, then flip and cook for another 1-2 minutes or until chicken reads 160 degrees. Take chicken out and lay on plate to rest for 5 minutes. Cover with aluminum foil tent.  When ready to serve, pour first whisked ingredients over chicken and serve.