Tangy Grilled Chicken
- Number of Servings: 6
Ingredients
Directions
1/4 cup cider vinegar3 tablespoons mustard (mix of dijon and yellow is good)3 cloves garlic1/4 cup lemon juice1/4 cup brown sugar1/2 tsp saltground black pepper to taste3 tbsp olive oil18 oz skinless, boneless chicken breast halves, cut into six pieces
Mix together all of the sauce ingredients in a glass bowl. Reserve 1/4 cup of sauce as dipping sauce later. Add in the uncooked chicken breast halves, and marinate 8 hrs or overnight.
Cook on a hot grill or grill pan for 6-8 minutes on each side, until juices run clear.
Slice, and dip pieces in the reserved dipping sauce (never dip in the sauce that has touched raw chicken). Enjoy! Very good with shish-kabobs of veggies and fruit, and/or over brown rice.
Makes 6 servings of 3 oz chicken each.
Number of Servings: 6
Recipe submitted by SparkPeople user YIYEHTOV.
Cook on a hot grill or grill pan for 6-8 minutes on each side, until juices run clear.
Slice, and dip pieces in the reserved dipping sauce (never dip in the sauce that has touched raw chicken). Enjoy! Very good with shish-kabobs of veggies and fruit, and/or over brown rice.
Makes 6 servings of 3 oz chicken each.
Number of Servings: 6
Recipe submitted by SparkPeople user YIYEHTOV.
Nutritional Info Amount Per Serving
- Calories: 180.3
- Total Fat: 5.7 g
- Cholesterol: 49.3 mg
- Sodium: 390.4 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.2 g
- Protein: 19.9 g
Member Reviews
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GIG2828
I fully intended on making this recipe the way it is but I didn't make time to marinate. BTW, not a rip on the above receipe at all. Just an idea. Took boneless chix, cut up & cooked, added red & green peppers & onion, slowly mixed in marinade & browned! Awesome! Hubby raved Fantastic marinade - 5/13/10