My daughter and I have both made this recipe. She baked hers and I grilled mine. They were both very good, but hers was moister than mine. I probably left mine on the grill a little too long, trying to hold supper off for a few minutes while my husband finished up a project.
- 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
- 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
- 1 to 2 tablespoons mustard, whole grain or Dijon
- 1 to 2 teaspoons garlic or onion powder, optional
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast, each about 6 ounces
Put all ingredients except chicken in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and add the chicken breast. Close and shake the bag to coat evenly. (I put frozen chicken breasts in my bag). Put bag in refrigerator and marinate for 24 hours.
Heat your grill or grill pan. When hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through, 160 degrees. You can also bake the chicken in a 375 degree oven for 15 minutes, or until cooked through.
Makes 4 servings.
Note: You may also freeze the marinated chicken for up to two weeks. When ready to fix, take out of freezer and thaw in refrigerator.
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