This would be a wonderful recipe to cook out on the grill during the summer months, but it cooked up just as well on the grilling pan in our kitchen.
|Polk White House Dessert Plate|
Grilled Marinated Lime Chicken
6 small chicken breasts
½ cup packed brown sugar
¼ cup cider vinegar
Juice of 1 lime
Juice of ½ large lemon
3 Tablespoons sweet course grain mustard
1 ½ teaspoons salt
3 medium garlic cloves, crushed
6 Tablespoons olive oil
Pepper to taste
1) Mix brown sugar, vinegar, lime juice, lemon juice, mustard, salt, and garlic in bowl. Whisk in the olive oil and pepper. Place marinade and chicken breasts in a large zipper bag or bowl, turn to coat, cover, and refrigerate overnight or 8-12 hours.
2) Drain marinade from chicken and let stand at room temperature for 15 to 30 minutes. Grill the chicken until cooked through, turning once.
Weekend Cooking is hosted by Beth Fish Reads. Any post remotely related to cooking can participate.
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