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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (190g) Recipe makes 6 servings |
||
| Calories 332 | ||
| Calories from Fat 137 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.3g | 23% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 750mg | 31% | |
| Potassium 413mg | 11% | |
| Total Carbohydrate 21.2g | 7% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 18.1g | ||
| Protein 27.8g | 55% | |
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By: GinnyP
May 29, 2002
This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!
SERVES 6
Ingredients
- 1/4 cup cider vinegar
- 3 tablespoons whole grain mustard
- 3 cloves garlic, peeled and minced
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 1 1/2 teaspoons salt
- 6 tablespoons olive oil
- ground black pepper
- 6 boneless skinless chicken breast halves
Directions
1
In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.2
Then whisk in olive oil and pepper.3
Place chicken in the mixture.4
Cover and marinate chicken in the fridge 8 hours or overnight.5
Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.6
Discard marinade.7
Lightly oil your grill or broiler pan.8
Grill or broil about 10 minutes per side.
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- Course > Main Dish
- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Outdoor > Barbecue
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef Beth
On Aug 21, 2008
I hate to be the killjoy, but I found this to be "just ok". A little too thick and sweet for my taste. I'm obviously in the minority, though !
From: yaycarter
On Jul 17, 2002
Really very good, and easy to make with things you probably have on hand already (except the lime, in my case). I only marinated the chicken for 40 minutes, because I'd heard that any marinade with lime should be used for 1 hour or less for the sake of texture. The chicken was flavorful, juicy, and tender! Next time I may up the marinating time to 1 hour, but I'll probably max out at that level just because I can. I served it to my husband and 2 year old with oven roasted red potatoes, white corn, and crusty bread. Even the 2 year old liked it! Not overly citrusy or vinegary - just savory and just the right amount of sweet. Delicious! Thanks for posting!
From: bobo3039
On Jul 23, 2005
This produced very moist chicken, but was a bit too sweet for me. I thought the acids would balance the sweetness but not so. Next time, I would just add 1/4 of the sugar and add more garlic.
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