18.11.11
This tangy grilled chicken is great for sandwiches as a healthier alternative to hamburgers.
Mustard Marinade
½ cup Dijon
3 Tbsp olive oil
1 Tbsp crushed dried
tarragon leaves
½ teaspoon freshly
ground pepper
4-6 boneless, skinless chicken breast halves
Vegetable oil for brushing grill
- Prepare a charcoal grill or preheat a gas grill to high.
- Prepare the Mustard Marinade by combining the mustard, olive oil, tarragon and pepper in a bowl
- Pound the chicken breasts lightly between the two pieces of plastic wrap.
- Place them in a shallow dish and pour the marinade over them.
- Turn the meat several times to coat them evenly.
- Marinate the chicken in room temperature for 15 minutes to 1hour.
- Brush the grill grate with vegetable oil.
- Remove chicken from the marinade and place it directly over the fire.
- Cover the grill and cook 1 side about 4 minutes.
- Turn and cover again, and cook for an additional 4 minutes, or until the juices run clear when the meat is pierced with a fork
Serve immediately
Makes 4 to 6 servings
17.11.11
1 ½ pounds skinless chicken breast fillets
1 small bunch green onions cut into 1-inch pieces
½ cup soy sauce
2 tbsps sugar
1 tsp oil
1 tsp minced fresh ginger root
1 clove garlic, minced
- Cut the chicken into 1 ½ -inch pieces
- Thread chicken meat onto skewers alternating with the green onion pieces
- Place prepared pieces in a shallow baking dish.
- Combine the soy sauce, sugar, oil, ginger, and garlic
- Mix well and pour over the skewers, coating the chicken evenly.
- Cover and refrigerate for 30 minutes.
- Preheat the grill and place the skewers over medium heat
- Grill for about 4 minutes:
- Turn and brush with the remaining marinade.
- Grill an additional 4 minutes or until done
Makes 6-8 servings
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