INGREDIENTS

8 boneless skinless chicken breast halves

1/2 cup chicken broth

1 cup balsamic vinegar

1 1/2 tablespoons Worcestershire sauce

2/3 cup chopped scallion

2 tablespoons minced garlic

2 teaspoons dry mustard

1 teaspoon fresh ground pepper

2 tablespoons coconut sugar

1/4 cup Dijon mustard

DIRECTIONS

1. Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.

2. Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.

3. Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.