Marinated Grilled Chicken Breasts
- Total Time
- 20 minutes, plus 2 hours' marination
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup olive oil
- ¾cup white wine
- 1tablespoon plus one teaspoon grated fresh ginger
- 2½teaspoons ground coriander
- 2½teaspoons ground cumin
- 1tablespoon plus one teaspoon Dijon mustard
- Freshly ground black pepper to taste
- 10whole boneless chicken breasts, halved
- Black-bean-and-mango-pineapple salsa (see recipe)
- Sprigs of fresh cilantro for garnish
Preparation
- Step 1
Combine the oil, wine, ginger, coriander, cumin, mustard and pepper. Blend well.
- Step 2
Put chicken breasts in a glass or ceramic baking dish. Pour 1¼ cup of the marinade over them, making sure all the pieces are coated. Marinate at room temperature for 2 hours, turning the chicken pieces a few times to coat well. Refrigerate the remaining marinade.
- Step 3
Remove the chicken from the marinade and discard what's left in the dish. Grill the chicken over medium heat, basting with the reserved marinade, until cooked through, 4 to 6 minutes.
- Step 4
Spread the salsa on a serving platter and arrange the chicken on top. Decorate with sprigs of cilantro.
Private Notes
Comments
I did not have any fresh ginger on hand, so I used 1 tbsp of ground ginger and it worked well. I used ten bone-in thighs instead of breasts. Be sure to marinate this at least two hours.
Mustard allergy. What can be substituted? I usually leave it out of recipes, but there's got to be a work-around for this.
Lack of salt in the recipe was apparent in the final result.
I did not have any fresh ginger on hand, so I used 1 tbsp of ground ginger and it worked well. I used ten bone-in thighs instead of breasts. Be sure to marinate this at least two hours.