Grilled orange mustard chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Mustard; Grainy |
| ¼ | cup | Dijon Mustard |
| ¼ | cup | Fresh Orange Juice |
| 1 | teaspoon | Orange Zest; Finely Chopped |
| 1 | tablespoon | Balsamic Vinegar |
| 1 | tablespoon | Olive Oil |
| ¼ | teaspoon | Hot Chili Pepper; Oil, To 1/2 Tsp |
| 2 | tablespoons | Fresh Tarragon; Or Any Combo Of Mint |
| Thyme, Chives, Basil & Flat-Leaf Parsley; Finely | ||
| ¼ | teaspoon | Cracked Black Pepper |
| 6 | Skinless Boneless Chicken Breasts | |
| Fresh Herb Leaves; For Garnish | ||
| Orange Slices; For Garnish | ||
Directions
Combine the mustards, orange juice and zest, vinegar, olive oil, chile oil, herbs and cracked pepper in a small bowl. Taste for seasoning. Arrange chicken pieces in a large, shallow non-aluminum dish and pour marinade over chicken to coat it well. Marinate, covered, for between 30 minutes and 4 hours in the refrigerator.
Prepare a barbecue for medium-high-heat grilling. Remove chicken from marinade and grill 3 inches from heat for 7 to 10 minutes on each side or until cooked through; if using boned breasts, cut cooking time in half.
Serves 6.
Entered into MasterCook by Reggie Dwork <reggie@...> With permission from the San Jose Mercury News newspaper.
Posted to Digest eat-lf.v096.n126 Date: Sun, 18 Aug 1996 01:13:10 -0700 From: Reggie Dwork <reggie@...> NOTES : Cal 229⅘
Fat 5.9g
Carbs 2.7g
Fiber 0.6g
Protein 30.6g
Sodium 364mg
CFF 23.9%