During the summer months, our kids and schedules keep me busy, so I always appreciate when my husband volunteers to cook out. This is his specialty.
—CLAIRE BATHERSON WESTCHESTER, IL
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon prepared mustard
1/4 teaspoon poultry seasoning
1/8 to 1/4 teaspoon cayenne pepper
6 slices Monterey Jack or Muenster cheese, optional
6 kaiser rolls, split
6 thin tomato slices
6 red onion slices
Shredded lettuce
1. Flatten chicken breasts evenly to 1/4-in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning and cayenne pepper. Add chicken breasts; seal bag and turn to coat. Refrigerate for 6-8 hours or overnight.
2. Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear. If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion and lettuce.