Hot Lemony Dijon Mustard Chicken Whites [or broiler]
Comments: Either grill or broil, these perfect chicken whites.
For a spicier taste, add more Tabasco sauce.
Serve along with grilled mushrooms.
1/4 cup [60 mL] creamy Dijon mustard 1/4 cup [60 mL] minced green onions 2 tablespoons [30 mL] lemon juice 1 clove garlic, minced 1 teaspoon [5 mL] Tabasco sauce 1/2 teaspoon [2.5 mL] dried thyme or basil 4 chicken whites [approximately 1 pound / 454 g] Into a shallow dish, well mix together Dijon mustard, minced green onions, lemon juice, gminced arlic, Tabasco sauce and thyme or basil. Add chicken whites, turning to coat. Cover and refrigerate for at least 2 hours, turning every once in a while. Preheat barbecue to medium-high intensity. Barbecue chicken whites 4 to 5 inches [10 to 12 cm] from heat for 4 to 5 minutes on each side, until no longer pink inside.