This is the recipe you want for when you have the gang coming over and you want to step up a notch from hot dogs and burgers. Flavorful, moist, buxom chicken breasts. The secret is that skinless chicken breasts are like mini sponges. They absorb flavors beautifully. These breasts are designed to be eaten hot, but I have used leftovers as toppings for salads and even add-ins for omelets and quesadillas. The marinade also great for stir fry.
This was the first recipe I ever sold. I liked it so much I sent it to the producer of a fancy Dijon mustard and they liked it so much the published it on one of those little booklets that hangs on the bottle and sent me a check. So long ago I can't even remember the mustard brand. But the recipe still works, and I still get email from people telling me how much they like it.
Recipe
Makes. Enough for 4 chicken breasts. Preparation time. 15 minutes to make the marinade, 2-3 hours to marinate, and about 20-30 minutes to cook.
Ingredients
1/3 cup dry white wine
1/3 cup bottled lemon juice
1/4 cup brown sugar, light or dark
2 tablespoons Dijon-stye mustard
2 tablespoons soy sauce, light or dark
2 tablespoons vegetable oil
1 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breasts
Optional. Serve these tasty t*ts on a toasted bun with lettuce, tomato, and mix a little mayo with a few drops of sesame oil to make sesame mayo to spread on the bun.
About the quantity. I usually make a triple batch and refrigerate the rest. It keeps for months.
Do this
1) Put everything except the chicken in a bowl and whisk them together. Pour into a zipper bag. Add the chicken and marinate for 2-3 hours.
2) For grilling. Grill over indirect heat to keep the sugar from burning. Shoot for about 300°F in the indirect zone. It will take about 25 minutes depending on how thick they are and how hot your grill is, and you should use a meat thermometer to get it off at optimum safe temp, 165°F.
3) For stir-fry. Cut the breasts into strips about 1.5" long and 1/4" wide. Marinate chicken strips for 20 minutes in small quantities of this marinade in a zipper sealed bag. Stir-fry meat and set aside. Stir-fry chopped vegetables of your choice and set aside. I like it with thick onion slices, red bell pepper slices, mushroom halves, and sugar snap pea pods. To make a sauce, add 1 teaspoon of corn starch to 1/2 cup marinade. Stir sauce in the pan until sauce thickens, add the mead and veggies to heat and coat, and serve over rice.
Serve with a medium flavored red or full flavored white.
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Grilled Buxom Chicken Breasts
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