Tonight we marched onward with the chicken and with such nice weather it would have been a crime not to grill out, and grill out we did. My wife scoured the internet and came back with a recipe she started with on Recipe Zaar for ‘Amazing Chicken Marinade’. I don’t know that it was amazing but it was pretty good. After a surprisingly strenuous medicine ball work out, I fired up the grill. Well technically I got the charcoal chimney started. Once the grill and charcoal were ready, I lubed up the rack with a paper towel and some cooking oil, threw a small handful of mesquite chips on the coals and put the chicken on.
1/4 c cider vinegar
3 tbsp mustard seeds
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 c brown sugar
1 1/2 tsp salt
6 tbsp olive oil
ground black pepper
6 boneless skinless chicken breast halves
Crush 1 tbsp of the mustard in a mortar and pestle. Then in a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt. Then whisk in olive oil and pepper. Place chicken in the mixture. Cover and marinate chicken in the fridge 8 hours or overnight. Remove chicken from marinade and grill for about 10 minutes per side over medium high heat.
Even though the recipe wasn’t mine or Vanessa’s for that matter; it was simple and with a little tweaking (mustard seeds over mustard) it was most tasty so I thought I would share it here. Enjoy.
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