Honey Mustard Chicken Breast Marinade

1½ pounds boneless, skinless chicken breasts 3 tablespoons Dijon mustard 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon apple cider vinegar 2 garlic cloves, minced ½ teaspoon paprika ½ teaspoon fine salt ¼ teaspoon black pepper

1. Prepare the chicken: Pound breasts to an even thickness of about ¾ inch, or slice very thick breasts horizontally into cutlets. 2. Mix the marinade: Whisk the Dijon mustard, honey, olive oil, apple cider vinegar, garlic, paprika, salt, and pepper until smooth. 3. Marinate: Place chicken and marinade in a sealed food-safe bag or covered glass container. Turn to coat and refrigerate for 1–8 hours. 4. Cook: Lift chicken out and let excess marinade drip off. Grill on lightly oiled grates over medium heat, starting with about 5–7 minutes per side for ¾-inch breasts. Or bake in a lightly oiled baking dish at 425°F, checking around 18–22 minutes; thin cutlets may be ready sooner. Times are approximate: the thickest part must reach 165°F. 5. Rest: Rest for 5 minutes before slicing across the grain.