Grilled Chicken Breasts

Mr. H grilled some boneless, skinless chicken breasts tonight. Marinating all day is the key to juicy chicken. I throw together this simple marinade the night before and pour it over the chicken in a ziploc in the morning before I leave for work. I like to trim the chicken well and pound it with a kitchen hammer to even it out so you don't have one big fat end and a little skinny end that ends up getting overcooked. It is also a good way to get your frustrations out on the poor helpless chicken....bang bang...take that you inattentive driver on the cell phone that cut me off!...bang bang.....take that you...ok, I digress.

For the marinade pour some olive oil, white wine (or red wine or whatever floats ur boat) vinegar, diced garlic, diced shallots, fresh squeezed lemon juice (another shout out to Sue for the incredibly juicy home grown lemons) and some coarse ground mustard into a jar and shake well. Notice the war wounds inflicted on the helpless chicken (this is after they have marinated all day):

Grill over medium heat about 5-6 minutes per side. These were real fatties but if you have smaller breasts (chicken I mean) adjust cooking time:

Here they are in all their grilled juicy glory:

Ooops, one got away to the plate:

And how.