Marinated Grilled Chicken

• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• ¼ cup red currant jelly
• 1 tablespoon Dijon-style mustard
• 1 tablespoon fresh lemon juice
• ½ tablespoon finely minced garlic
• 2 teaspoons lite soy sauce
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ¼ teaspoon ground ginger
• 2-3 dashes hot sauce such as Tabasco®
• 6 boneless, skinless chicken breast halves

Calories 277 (30% from fat) · carb 6g · protein 41g · fat 9g · sat fat 2g · chol 109mg · sod 200mg · calc 23mg · fiber 0g

1.  Place the oil, vinegar, jelly, mustard, lemon juice, garlic, soy, coriander, cumin, ginger, and hot sauce in a medium bowl. Stir with a whisk until smooth. (This may also be done in a food processor, blender or mini food processor.)
2. Remove the tenders from the chicken and reserve for another use. 
3. Place a chicken breast between 2 sheets of plastic wrap. Flatten to an even thickness of ½-inch using a flat pounder; repeat with remaining chicken.
4. Place chicken in marinade and stir to coat. Cover and refrigerate for 1 to 2 hours (do not marinate longer than this, the acid will begin to toughen and dry out the chicken). 
5. Preheat the Cuisinart™ Griddler in the open grill position to 400°F. Drain the chicken and discard the marinade (do not reuse).
6. Arrange 3 drained chicken breast halves evenly spaced on each side of the grill. 
7. Grill for 5 to 6 minutes on each side, until the chicken reaches an internal temperature of 170°F. Serve hot or warm.