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Mustard-Basil Chicken with Grilled Corn

Makes: 4  servings Prep 10 mins Grill 23 mins
Mustard-Basil Chicken with Grilled Corn
  • 3 tablespoons  grainy Dijon mustard
  • 4 tablespoons  basil-infused olive oil
  • 1 tablespoon  honey
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
  • 4 ears corn


1. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.

2. Stir together mustard, 3 tablespoons oil, honey and 1/4 teaspoon each salt and pepper.

3. Lightly coat grill with nonstick cooking spray or oil. Place chicken on the grill and brush generously with mustard mixture; cover and grill for 5 minutes. Remove cover and flip breasts, baste generously with sauce and cover.

4. Continue flipping chicken every 5 minutes, basting each time, for about 18 minutes or until internal temperature registers 160 degrees on an instant-read thermometer.

5. Meanwhile, brush corn with remaining tablespoon oil; sprinkle with remaining 1/4 teaspoon each salt and pepper. Wrap corn in aluminum foil. Grill corn, turning once, about 18 minutes or until tender. Serve alongside chicken.

nutrition facts
  • Servings Per Recipe 4
  • cal.(kcal)412
  • Fat, total(g)17
  • chol.(mg)98
  • sat. fat(g)3
  • carb.(g)24
  • fiber(g)3
  • pro.(g)42
  • sodium(mg)685
  • Percent Daily Values are based on a 2,000 calorie diet