• Cooking Time: 30 to 40 minutes
• Servings: 8
• Preparation Time: 15 minutes
• 3 garlic cloves, minced
• 1 T. canola oil
• 1 T. sugar
• 1 T. chopped fresh rosemary
• 2 Tsp. fresh thyme
• 2 tsp. finely grated lemon rind
• 3/4 tsp. coarsely ground black pepper, divided
• 1 tsp. salt, divided
• 4 (14 ounce) bone-in chicken breasts, cut in half crosswise
• 1/2 cup fresh lemon juice
• 2 T. olive oil
• 1 T. red wine vinegar
• 2 tsp. honey mustard

1. Combine garlic, oil, sugar, rosemary, thyme, lemon rind, 1/4 tsp. of pepper and 1/2 tsp. salt in a large bowl: add chicken and toss until chicken is well coated: cover and refrigerate overnight or up to 24 hours.
2. Preheat broiler or grill.
3. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
4. Meanwhile, combine lemon juice, olive oil, vinegar, honey mustard, 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl; whisk.
5. Baste chicken and lemon juice mixture.
6. Broil 8 more minutes, turning and basting twice, until instant read meat thermometer inserted into thickest part of breast registers 165F.

I love to keep recipes cut out of magazines or newspaper and then sometime later will get around to making them. This is one of those recipes