Sunny Anderson's Easy Grilled Honey-Dijon Chicken

Ingredients

Cooking Directions

In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.

Preheat the grill to medium heat.

Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

This recipe was styled by chef Karen Pickus for "Good Morning America."

Recipe courtesy Sunny Anderson, 2010