Marinated Grilled Chicken Breasts
Nutrition
Calories: 261 kcalCarbohydrates: 9 gProtein: 19 gFat: 29 gSaturated Fat: 10 gCholesterol: 36 mgSodium: 427 mgFiber: 7 gSugar: 8 gVitamin A: 0.75 IUCalcium: 23 mgIron: 12 mg
Ingredients
- 4 whole chicken breast skinned, boned, halved and butterflied
- 1 pinch black pepper to taste
- 6 tbsp extra-virgin olive oil combined with 6 tbsp regular olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 1/4 cup Dijon mustard
- 5 whole garlic cloves minced
- 1 tsp salt
- 3 tbsp chopped fresh basil leaves
- 1 tsp crumbled dried oregano
- 1 pinch black pepper to taste
- 2 tablespoons peanut oil for brushing grill
Instructions
- To marinate chicken: Rinse and pat dry each butterflied chicken piece and place in a glass dish. In a small bowl combine the remaining ingredients (except peanut oil) and pour over chicken, tossing with your hands to coat chicken thoroughly. Cover and marinate at least 30 minutes or overnight in the refrigerator.
- To grill or broil chicken: Preheat an outdoor or indoor grill until hot and lightly brush the grid with peanut oil. Lift each piece of chicken out of marinade, allowing any excess marinade to drip off, but don't dry them. Place on the hot grill and cook until golden and cooked through but not dry, 3 to 4 minutes per side. Alternatively, broil chicken very close to heat source until golden but not dry, 4 to 5 minutes per side.
- To serve: Using a sharp knife, slice each grilled chicken piece into diagonal strips and arrange on salad, or roll in tortillas or use in other recipes.