Grilled Chicken Athena

The original recipe for this was for pan fried chicken... well, you know me, I long for the grill, so I thought I would adapt this to work on my favorite cooking device.  Now I'm not sure why it's called chicken Athena, though.  Athena, to me, is Greek, and these are definitely not Greek flavors, but it's what the original recipe called it, so I'm sticking with it.

On the downside.. for the first time in a very long time, I forgot to write down the exact amounts of the ingredients I used in the sauce.  WHAT??  I know, right?  All I remember is I used mayo, Dijon, lemon juice and Worcestershire... same ingredients I used to marinate the chicken with... I just can't remember the quantities!!  Soooooo.. unfortunately, this time, you are all on your own... I gave you the tools, you'll just have to build the house yourself... sorry!!!! :)

Grilled Chicken Athena
Adapted from Taste of Home
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
2 Tablespoons lemon juice
2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1/4 teaspoon pepper
1 teaspoon dried parsley flakes

Directions:
Rinse the chicken and pat dry with a paper towel.  Place in resealable plastic bag.  In a measuring cup, mix together all remaining ingredients until well combined.  Pour over the chicken, seal bag and place in refrigerator for 2 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard the marinade.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve and enjoy!!

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Two Years Ago:  Baked Tilapia with Horseradish Dill Sauce