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In an effort to keep the kitchen cool this summer, I have been trying to be creative with grilling. Considering that I have never grilled before, this has not been too difficult! Well, I have given John a plate of hot dogs or hamburgers and had him grill them but I don’t think that really counts!
Lemon Honey Mustard Chicken is definitely on the menu now that I can eat meat – thanks to the GAPS diet!
The following recipe was inspired by my daughter-in-law, Jessica who served a grilled lemon chicken dish at one of our dinners at her house. The lemon in the honey mustard marinade gives a nice zing to spice up the flavors a bit.
Some of our children do not like any food with a zang but even they liked Lemon Honey Mustard Chicken. In fact, the favored part was the crusty skin that had soaked up the marinade – it is delicious!
Don’t make the mistake of peeling the skin. Not only is it full of healthy fats, it really is the best part!
- 10 lbs chicken - pastured or free range
- 1 c. olive oil (where to buy)
- ½ c. mustard
- ½ c. lemon juice
- 1 Tbsp salt
- 1 Tbsp pepper
- 2 tsp garlic powder
- ¼ c. honey(where to buy raw)
I buy all my real salt and spices from my affiliate partner, Starwest Botanicals, because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Mix all ingredients and pour over chicken.
- Allow chicken to marinade in refrigerator at least 2 hours.
- Place on grill and cook until desired doneness is reached.