Best Lemon Chicken

Not sure where I first got the recipe but it seems to have originated from a Tyson Chicken bag, so says the never-lie-internet. And sorry there's no picture.

Ingredients:
4 Boneless skinless chicken breasts
1/3 cup Fresh lemon juice
¼ cup Olive oil
2 tablespoons Finely chopped red pepper (optional)
1 tablespoon Dijon mustard
2 Garlic cloves, finely chopped
½ teaspoon Salt
¼ teaspoon Pepper

Directions:

Combine lemon juice, oil, red pepper (optional)*, mustard, garlic, salt and pepper, reserve ¼ cup. Pour remaining marinade over chicken. Refrigerate 20 minutes.

Baste and grill, baby, baste and grill.

Or, to be more precise: "Preheat grill to medium or preheat broiler pan. Baste with reserved marinade. Grill (or broil 4 inches from heat source) 5 minutes. Baste chicken; grill 3 minutes or until golden. Turn chicken; baste, grill 6 – 8 minutes, or until juices run clear when thickest part of chicken is pierced and temperature on thermometer reaches 170F."

*Now, here's a culinary confession. When I first tried this recipe, I thought it meant "crushed red pepper" as in:

Not "chopped red pepper" as in:So, I almost dumped 2 Tablespoons of

in my marinade. Fate saved me and I did like 1/2 a Tablespoon, which was still a bit too much. Anyway, turned out spicy, but good. We now always make it with just a little less than a teaspoon of crushed red pepper.

A good thing to do is cut up the leftovers and put them over a salad the next day. The chicken is so flavorful that you don't even need to put dressing on it, just the chicken and the salady-stuff. Yum.