* 1/3 cup Dijon mustard
* 1/4 cup honey
* 2 tablespoons mayonnaise
* 1 teaspoon steak sauce
* 2 skinless, boneless chicken breasts, rib meat intact
Preheat Heat the grill on high
In a small bowl combine mustard, honey, mayonnaise, and steak sauce, stirring with a fork until smooth and fully incorporated.
Place the chicken in a dish (that can be covered) or in a gallon zip bag. Pour the marinade over the chicken, turning the breast to completely cover. If you prefer, reserve some sauce for basting. Place in the fridge for 20-30 minutes.
Lightly oil the grill, if you haven't done this before, the easiest way is to pour a little bit of olive oil onto a papertowel and rub it gently over the grill grates. Just before placing chicken on the grill, reduce heat to medium/low.
Grill chicken over indirect heat for 8-9 minutes per side minutes, or until juices run clear. Turning only ONCE Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
If you're using a gas grill and don't really have an "indirect spot", you can cook the chicken on a sheet of aluminum foil to prevent over-browning.