1teaspoonDijon mustard(or use spicy or yellow mustard)
¼teaspoonsalt
4chicken breast halves(about 2 lbs chicken)
Instructions
In a medium bowl, whisk together all the marinade ingredients (through the salt), including the finely grated fresh ginger and garlic. Add the chicken breast (whole or sliced) and stir to coat in the marinade. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours, stirring halfway through. Remove from fridge 15 minutes prior to grilling.
To grill whole chicken breasts: Preheat the grill to a high temperature (300-350F). Use tongs to carefully pick up the chicken from the marinade and place on the grill (no need to drain or pat the chicken dry, but take care not to splash the marinade all over because it touched raw chicken). Close the grill cover and cook undisturbed for 8-10 minutes. Use the same tongs to flip the chicken, cover, and cook for another 7 minutes, or until fully cooked on the inside to 165F. Use clean tongs to remove the chicken from the grill. Allow to sit for 5 minutes before slicing.
To pan-fry the chicken: Preheat a large non-stick pan or a grill pan (such as this one). Add 1 tablespoon of olive oil. Add the chicken to the pan and allow to cook undisturbed over medium heat for about 7-10 minutes. Use tongs to carefully flip the chicken, cover, and allow to cook for 7-10 minutes, or until the chicken is fully cooked on the inside. The chicken might release a lot of juices - in this case, uncover and just keep cooking until the juices evaporate and the chicken caramelizes and turns a lovely golden brown color.
Notes
The nutrition facts estimated here are for the marinade + 1 chicken breast.