|
Chicken Breasts with Soy and Mustard Marinade
Every ingredient in this marinade adds up to all the difference
in this chicken of unusually tasty character. This combination also
works well with pork chops.
For the marinade:
|
1/2 |
|
cup dry white wine |
|
2 |
|
tablespoons soy sauce |
|
2 |
|
tablespoons Dijon mustard |
|
1 |
|
tablespoon lemon juice |
|
2 |
|
teaspoons hot chili oil |
|
2 |
|
teaspoons dark sesame oil |
|
|
|
|
|
4 |
|
boneless chicken breast halves (with skin), about 6 ounces each |
To make the marinade: In a medium bowl whisk together all the marinade
ingredients.
Rinse the chicken breasts under cold water and pat dry with paper towels.
Place the chicken breasts in a large, resealable plastic bag and pour
in the marinade. Press out the air and seal the bag tightly. Turn the
bag to distribute the marinade, place the bag in a bowl, and refrigerate
for at least 12 hours or as long as 24 hours.
Remove the chicken breasts from the bag and discard the marinade. Grill
over Direct Medium heat until the meat is firm and the juices run clear,
8 to 12 minutes, turning once halfway through grilling time. Serve warm
with green beans, if desired.
Makes 4 servings.
|