Ingredients
-
1
-
1/2
-
1/2
-
1/2
-
6
-
2
-
2
-
2
-
2
-
1/2
-
8
-
-
-
-
Directions
Grilled Chicken Breasts With Onion Glaze,Very good recipe. First time I made it as written. And yes, the flavor is subtle.. but very good nonetheless. Second time, I tried turning into a “glaze” (or bbq sauce, of sorts)… 1/2ing the recipe, and leaving out the lemon for the glaze. Very very good. I think what would be perfect (next time) is making the full recipe, using 1/2 to marinade the chicken and the other as a glaze/sauce… Can’t wait until next time. Thank you for posting.,This was good. Very subtle flavor. Two things to keep in mind: 1. I did not read the introductory paragraph closely enough and made the full recipe. The recipe makes enough marinade for 2 meals. I would recommend that the person who posted the recipe repost it with the amounts halved so that this doesn’t happen to others. 2. It is expensive to make. A 1/2 cup of Dijon mustard is a lot of Dijon mustard… same with the rice vinegar and soy sauce. Add the chicken and sesame oil and I thought it was expensive enough that I would have preferred a stronger, more noticeable flavor resulting from the marinade. This is just me, though. It was very juicy and tender.
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Steps
|
1
Done
|
Place All but the Chicken Breasts in a Food Processor or Blender. Process Until Smooth. |
|
2
Done
|
Place Chicken Breasts in a Resealable Plastic Bag and Pour in Half the Marinade. Freeze Remaining Marinade. |
|
3
Done
|
Refrigerate Chicken For 4 to 6 Hours, Turning Once or Twice. |
|
4
Done
|
Remove Breasts from the Bag, Discarding Marinade. Grill on Medium Heat Until Cooked Through. |
|
5
Done
|
the Marinade May Also Be Used For Wings Baked in the Oven. |
