- 1/2 cup honey
- 1/2 cup olive or vegetable oil
- 1 tablespoon dried thyme
- 1 teaspoon garlic salt
- 6 boneless, skinless chicken breast halves
- In a 1-qt. saucepan, combine the first four ingredients; cook over low heat until mixture bubbles and foams, stirring constantly. Remove from heat; cool. Place chicken in a glass baking dish; brush with sauce. Cover and refrigerate overnight. Drain, discarding marinade. Grill chicken, uncovered, over low coals for 10-15 minutes or until juices run clear.