Provided by Campbell's Kitchen
Stir the soup, honey, mustard and onion powder in a 1-quart saucepan.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20 minutes turning over once during cooking. Brush the chicken with the soup mixture and grill for 15 minutes or until cooked through, turning often and brushing with the soup mixture during cooking.
Heat the remaining soup mixture to a boil and serve with the chicken.
Serving Suggestion: Serve with grilled corn-on-the-cob and a green salad with tomatoes, olives and feta cheese. For dessert serve watermelon slices.
This recipe has been added to the following public cookbooks:
6 Weeks to Summer,
Grilling Classics,
Grilling Classics,
Glowe's Delicious Dinning,
DINNER IN LESS THAN 6O MINS
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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