Mustard And Beer Chicken

In a bowl, combine the mustard, beer, garlic and oil.

Pat the chicken dry. Trim any excess fat and season on both sides with salt and pepper to taste. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, flatten it to an even thickness.

Add the chicken to the marinade and toss to combine. Set aside for 30 minutes or cover and refrigerate for up to 12 hours.

Preheat the grill.

Scrape any excess marinade from the meat and grill the chicken, turning once, until cooked through, about 4 minutes per side.