Yield: 6 servings
|12 \N||Chicken breasts without skin; boneless|
|1 cup||Dry white wine|
|⅛ cup||White Worcestershire sauce|
|1 large||Garlic clove; crushed|
|1 \N||Bay leaf|
|1 pinch||White pepper|
|¼ cup||Dijon mustard|
|1 teaspoon||Dried oregano|
|½ teaspoon||Dried basil|
|3 tablespoons||Hot water|
For the marinade, whisk wine, Worcestershire sauce, garlic and white pepper until blended. Place breasts and bay leaf in a large plastic storage bag, pour marinade over the chicken. Turn bag a couple of times until all surfaces are coated. Refrigerate overnight.
Remove breasts from plastic bag and place on paper towels to dry off the marinade before you light the grill. Discard the remaining marinade.
Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Mix the remaining five ingredients and reserve. Wait until coals are gray and spread in a single layer for direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place breasts on the grid. Grill for 6 minutes (depending on thickness) and turn, brush on the honey Dijon finishing sauce, grill for an additional 6-7 minutes. As soon as the breasts juices run clear remove from grid.
NOTES : If you would like to use the remaining marinade as a basting sauce, YOU MUST bring it to a boil before basting on the chicken.
Recipe by: The Barbeque Man
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #3 by Alan Hewitt <alan@...> on Jan 13, 1999