3-4 boneless chicken breast
1/4 C. olive oil
2 T. soy sauce
1 tsp. dijon mustard
1 large clove garlic, minced
1 tsp. lemon juice
2 T. brown sugar
1/2 tsp. smoked paprika
Whisk together the last 7 ingredients. Score the chicken breast slightly over the surface and place the chicken in a ziploc bag, pour in the marinade. Seal and place in the fridge for at least 1 hour before grilling. Remove the chicken from the fridge 10 minutes before ready to grill. Heat your grill to med. high and then place the chicken, scored side down, on the grill and cook for 6 minutes. Turn the chicken over and cook an additional 4-5 minutes. Note: I used thin breast, so depending on the size of your chicken breast you may have to increase the cooking time.
