3/4 c. lemon juice
3/4 c. vegetable oil
1/4 c. minced onion
1 1/2 tsp. salt
1/4 tsp. thyme
2 tbsp. green peppercorn mustard
12 skinless, boneless chicken breast halves

In a bowl, whisk together the lemon juice, oil, onion, salt, thyme and mustard. With a sharp knife, score both sides of each breast in a cross-hatch pattern about 1/8 inch deep. Place chicken in marinade. Refrigerate for 3 hours, turning occasionally.

BROILER: Preheat. Arrange chicken on a broiler rack and grill 4 inches from heat for 3 minutes. Turn and grill another 3 minutes.

GRILL: 3-4 minutes on each side. Make sure not to over cook.