Honey mustard grilled chicken

Mix honey with Dijon and coarse-grained mustard.

Tear or roughly chop fresh basil and add to a bowl with the juice of half a lemon and two cloves of garlic grated on a coarse grater.

Add a little olive oil, salt and garlic and herb seasoning and mix well.

Take out a few tablespoons of the marinade and reserve, so it is not cross-contaminated.

Pierce the chicken breast with a fork, add to the marinade and coat well.

Cover and refrigerate at least a few hours, or overnight.

Grill over a very hot grill for grill marks.

While the chicken is still hot off the grill, brush or spoon the reserved marinade over the top.