Juicy Grilled Chicken Breasts

• FOR THE MARINADE
• 1 (32 ounce) carton chicken broth (I used Pacific Natural Foods Homestyle)
• 1/4 cup extra virgin olive oil
• 2 ounces mccormick grill mates Montreal chicken seasoning
• 2 tablespoons dried rosemary
• 1 tablespoon fresh ground black pepper (or to taste)
• 3 garlic cloves, minced
• 8 boneless skinless chicken breasts
• FOR THE GLAZE
• 1/8 cup Dijon mustard
• 1/4 cup honey
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried rosemary

1. Place first 6 ingredients in a gallon-sized plastic zipper bag then add the chicken breasts to the marinade. Seal the zipper bag, getting as much air out as possible.
2. Marinate for at least 24 hours in the refrigerator.
3. Grill chicken breasts over medium heat until done. Discard the used marinade. While chicken is cooking, stir the glaze ingredients together in a bowl. When chicken breasts are nearly done, brush both sides with the glaze then cook for 1 more minute to set the glaze.
4. Enjoy!
5. Cooking times are approximate and do not include marination time :).
6. I'm sure this would also work for baked chicken breasts, but I have not yet tried it.

chicken broth, extra virgin olive oil, grill mates, rosemary, fresh ground black pepper, garlic, chicken breasts, glaze, mustard, honey, extra virgin olive oil, rosemary

Taken from www.food.com/recipe/juicy-grilled-chicken-breasts-460913 (may not work)