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rilled Chicken Breasts recipe
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To make rilled Chicken Breasts you will need
Ingredients
| 4 | | Chicken breast halves | | | Without skin | | 2 | teaspoons | Dijon mustard | | 3 1/2 | tablespoons | White wine vinegar | | 2 | teaspoons | Garlic -- minced | | 2 | teaspoons | Honey | | 1 1/3 | tablespoons | Fresh thyme, or 2 teaspoons | | | Dried -- minced | | 1/3 | teaspoons | Coarse salt | | 1 1/3 | dashes | Red pepper flakes | | 1 | tablespoon | Olive oil | | 4 | | Sprigs fresh thyme |
Instructions
Place the chicken breasts within a folded piece of plastic wrap; sligtly=
flatten upper portion of each breast with the broad side of a chef's knife=
to promote even grilling. Place breasts in a shallow glass or ceramic dish.
Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a
small bowl; stir with fork to combine. Add oil a little= at a time and
whisk to combine marinade. Pour marinade over breasts. Cover= with plastic
wrap and marinate in refrigerator,turning once or twice in= marinade, for
at least 2 hours, or up to 4 hours. Remove breasts from= marinade, scraping
any bits clinging to chicken back into the shallow dish.= Transfer all
marinade to small saucepan and bring to a boil; reserve. Lightly grease
grill rack with cooking spreay. Preheat grill. Place= breasts on grill.
Cook covered with lid, basting frequently with marinade,= until tender,
approximately 5 to 6 minutes on each side. =20
Enjoy your rilled Chicken Breasts
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Fri 11 Jul 2008
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