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1
Whisk together mustard, 1 tbs lemon juice, 3 tsp olive oil, parsley, 1/4 tps sugar, 1/4 tsp salt and 1/4 tsp pepper in a small bowl, set aside.
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2
whisk together rest of lemon juice, remaining 3 tbs olive oil, remaining 1 tsp sugar, 1 1/2 tsp salt, 1/2 tsp pepper, garlic, and water in medium bowl.
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3
Put chicken breasts in gallon sized baggie and pour in second whisked mixture.
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4
Press out as much air as possible and put in refrig for about 1/2 hour.
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5
Turn over after 15 minutes.
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6
Start charcoal grill with charcoal on one side of grill.
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7
Rub grill grate with paper towel covered in vegetable oil so chicken doesn't stick.
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8
When you can hold your hand over charcoals 5 inches above grate for 3-4 seconds, the grill is ready.
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9
Put chicken on indirect heat side of grill, with thickest part facing coals.
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10
Cover with an aluminum disposable roasting pan.
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11
Cook for 6-9 minutes.
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12
Flip chicken over, placing thinner side of chicken breasts towards coals.
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13
Cover and cook for another 6-9 minutes until temperature reads 140 degrees.
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14
Move chicken over coals and cook for 1-2 minutes, then flip and cook for another 1-2 minutes or until chicken reads 160 degrees.
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15
Take chicken out and lay on plate to rest for 5 minutes.
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16
Cover with aluminum foil tent.
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17
When ready to serve, pour first whisked ingredients over chicken and serve.
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18
Another marinade they recommended sounds good, but I haven't tried it yet: Grilled Chipotle-Lime: substitute lime juice for lemon juice and use an extra tsp of juice in reserve sauce.
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19
Substitute 1 tsp minced chipotle chile in adobo sauce for mustard and cilantro for parsley.
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20
Still another they recommended: Grilled orange-tarragon: Substitute orange juice for lemon juice and tarragon for parsley.
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21
Add 1/4 tsp orange zest to reserved sauce.
