Sherry Grilled Chicken

• 4 chicken breasts, bone in and skin on
• salt, to taste
• ground pepper, to taste
• Marinade
• 1 cup dry sherry
• 1/2 cup lemon juice
• 1/2 cup honey
• 1 teaspoon garlic salt
• 2 tablespoons mustard seeds
• Sauce
• 1/4 cup sherry wine vinegar
• 3 tablespoons brown sugar
• 1/4 cup Dijon mustard
• 3 tablespoons honey
• 2 tablespoons ketchup
• 2 tablespoons molasses
• 1 tablespoon lemon juice
• 1/4 teaspoon hot sauce

1. Mix marinade ingredients together.
2. Marinate chicken breasts for 24 hours, turning fairly often.
3. Remove chicken from marinade, leaving some of the mustard seeds on the chicken.
4. Season chicken with salt and pepper, to taste.
5. Grill chicken skin side up over indirect, medium heat until juices run clear--about 60 minutes.
6. While the chicken is cooking, combine the sauce ingredients and cook over low heat.
7. Enjoy!

chicken breasts, salt, ground pepper, marinade, sherry, lemon juice, honey, garlic salt, mustard seeds, sauce, sherry wine vinegar, brown sugar, mustard, honey, ketchup, molasses, lemon juice, hot sauce

Taken from www.food.com/recipe/sherry-grilled-chicken-306093 (may not work)