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Categories:Viewed: 91 - Published at: 4 years ago
Ingredients
- 6 to 8 chicken cutlets
- 1/2 c. honey
- 1/3 c. Dijon mustard
- 1 each: red, green and yellow bell pepper, cored, seeded and quartered
- 2 each: zucchini and yellow squash, sliced lengthwise into 1/4-inch slices
- 1 large onion, sliced crosswise into 1/4-inch slices
- 1/2 c. olive oil
- 1/2 tsp. salt
- 1 tsp. garlic powder
Method
- Mix honey and mustard in a gallon Ziploc bag to make marinade. Add cutlets.
- Marinate 3 to 4 hours or overnight.
- Mix olive oil, salt and garlic powder; coat vegetables with this mixture.
- Heat barbecue.
- Grill vegetables until slightly charred.
- Grill cutlets until done.
