Balsamic Honey Mustard Chicken

The fact that I am posting a recipe with mustard in it is a bit ironic considering I can't stand it in any form; not even the smell. BUT, I made this for my brother when he requested a grilled chicken sandwich with a slice of Swiss. This is what I did for the chicken component and he ate the entire thing. The only thing we added for this sandwich of his was a toasted bun and cheese, but the chicken is fine on its own. The balsamic mixture will be used for marinating, not basting during the grilling process. If the chicken is marinated for a little while in it then the flavors will carry through without being too "in your face". If you'd like, you can make a bit more and leave it separate from the chicken until grill time.

Keep in mind that due to the honey in the marinade you only want your grill or grill pan on medium-high. Turn it up too high and the sugar will cause your chicken to char; and by that I don't mean grill marks.

2 TBSP balsamic vinegar
2 TBSP TBSP Dijon mustard
1TBSP honey
1 TBSP Olive oil
1/4 to 1/2 tsp Kosher salt, to taste
1/4 tsp garlic powder
1/8 onion powder
1/4 tsp thyme
6 Boneless skinless chicken breasts, pounded to about 1/2 inch thickness.

In a small bowl, whisk together the first 8 ingredients until well combined. Place chicken in a heavy duty resealable plastic bag and pour in the marinade. Get as much air out as you can, seal, and refrigerate for about 2 hours.

Preheat your grill or grill pan to medium high. Remove chicken from marinade, letting any excess drip off. Grill for a few minutes on each side until chicken is cooked through. Keep an eye on it to keep from charring and rotate when needed. Let rest a few minutes before serving.