Ingredients
-
-
1/4
-
2
-
2
-
2
-
2
-
1
-
2
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
Directions
Classic Barbecued Chicken Breasts, In ‘Weber’s Big Book of Grilling’, I made the marinade for 4 chicken thighs, bone-in, skin-on but since I don’t have an outdoor grill I cooked them in a 400 degree oven, covered, for 1 hour They turned out wonderful so I’m sure they would be great made on the grill , In ‘Weber’s Big Book of Grilling’
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Make the Marinade: in a Bowl, Whisk Together the Marinade Ingredients. |
|
2
Done
|
Rinse the Chicken Breasts Under Cold Water and Pat Dry With Paper Towels. |
|
3
Done
|
Place in a Large, Resealable Plastic Bag and Pour in the Marinade. |
|
4
Done
|
Press the Air Out of the Bag and Seal Tightly; Turn the Bag to Distribute the Marinade; Place in a Bowl, and Refrigerate 4-6 Hours, Turning Occasionally. |
|
5
Done
|
Remove the Beasts from the Bag and Discard the Marinade. |
|
6
Done
|
Grill, Bone Side Down, Over Indirect Medium Heat Until the Juices Run Clear and the Meat Is No Longer Pink at the Bone, 30-40 Minutes. |
|
7
Done
|
For Crisper Skin, Grill the Breasts, Skin Side Down, Over Direct Medium Heat During the Last 5 Minutes of Grilling Time; Serve Warm. |
