Honey Garlic Grilled Chicken

• 4-6 chicken breasts
• ½ cup honey
• ½ cup olive oil
• ¼ cup soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 4-5 cloves garlic (minced)
• 1 tablespoon brown sugar
• salt and pepper to taste
• 2 sprigs rosemary (chopped)

In a small mixing bowl, whisk together all listed ingredients. Poke a few fork holes in each chicken breast and place in a large zip lock bag. Pour 2/3 of the marinade over the chicken and store the remaining in an airtight container in fridge. Place the chicken in fridge overnight (or marinate for at least 6 hours).

Heat grill or a grill pan to medium-high heat. Remove the container of remaining honey garlic glaze and chicken breasts from the fridge. Remove chicken from bag and let excess marinade drip off before placing on grill/grill pan. Cook for 6-7 minutes on one side. Flip over and continue to cook. After 2-3 minutes, heavily baste on the remaining glaze and cook for an additional 2-3 minutes (or until chicken reaches an internal temperature of 165 degrees).