HONEY MUSTARD TERIYAKI CHICKEN
1/2 cup Robert Rothschild Farm Raspberry Honey Mustard
3 Tbsp. Teriyaki sauce
4 Boneless, skinless chicken halves, 1 pound
InstructionsIn bowl, combine Raspberry Honey Mustard and teriyaki sauce. Reserve 1/3 cup mixture. Rinse chicken; pat dry. Add chicken to remaining mustard mixture, turning to coat well. Cover; marinate in refrigerator for 1 to 2 hours, turning occasionally. Remove chicken; discard marinade. Grill or broil chicken 4 to 6 inches from heat source for 10 to 15 minutes or until done, turning once and basting frequently with reserved mustard mixture.