Citrus-Burst Grilled Chicken

Serves 4

• 1 1/2 lb (680 g) chicken cutlets
• 3 Tbsp yellow or deli mustard
• 3 Tbsp avocado oil
• 1 Tbsp honey
• 1 Tbsp fish-free Worcestershire
  sauce
• 1 Tbsp vinegar
• 1 Tbsp orange juice
• 1 Tbsp lemon juice
• 1 tsp parsley flakes
• 1/2 tsp coarsely ground black pepper

If desired, pound chicken to an even thickness of 1/2 inch (1 1/2 cm).

Mix mustard, oil, honey, Worcestershire sauce, vinegar, orange juice, lemon juice, parsley, and pepper in a gallon-size ziplock bag. Add the chicken and toss until evenly coated. Seal the bag and allow the chicken to marinate for 10–15 minutes.

Preheat grill or grill pan to medium-high heat. Spray the grill or grill pan with cooking spray. Place the chicken on the grill and cook for 3 minutes per side.

Transfer chicken to a serving platter and serve warm or at room temperature.

Tip: If your chicken is thicker, cover the grill or grill pan to ensure that the chicken cooks through.