Entrees
Marinated Grilled Chicken
Makes 6 servings
Marinated Grilled Chicken
Makes 6 servings
Calories 277 (30% from fat) · carb 6g · protein 41g · fat 9g · sat fat 2g · chol 109mg · sod 200mg · calc 23mg · fiber 0g
Ingredients
- 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
Preparation
- 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.)
- Remove the tenders from the chicken and reserve for another use.
- 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.
- 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).
- Preheat the Cuisinart™ Griddler in the open grill position to 400°F. Drain the chicken and discard the marinade (do not reuse).
- Arrange 3 drained chicken breast halves evenly spaced on each side of the grill.
- Grill for 5 to 6 minutes on each side, until the chicken reaches an internal temperature of 170°F. Serve hot or warm.
