Total Time
55mins
Prep 10 mins
Cook 45 mins

This is another great, do-ahead, type recipe that's so 'after-work friendly'. I throw this together in the morning, let it marinate all day and then toss it on the grill when I get home. Cook the rice while the chicken's on the grill and you have dinner in about 45 minutes. Prep time doesn't include marinating time since you have a choice of quick or longer marinating.

Ingredients Nutrition

Directions

  1. Combine vermouth, soy sauce, molasses or brown sugar, pepper and ginger.
  2. Place chicken in a food-grade plastic bag; add marinade, close bag and turn to coat chicken well; marinate at room temp for 30-45 minutes or in fridge 3-4 hours (I let it go all day, about 8-9 hours), turning bag now and then.
  3. Drain chicken, reserving marinade.
  4. Grill over hot coals, turning as needed to cook evenly and prevent burning; baste with marinade occasionally but let it cook well after basting since raw chicken was in it.
  5. Grill for about 45 minutes then serve hot over steamed rice.

Reviews

(1)
Most Helpful

Fabulous marinade ! I tried this (using brown sugar instead of molasses) with two chicken breasts that I marinated nearly 12 hours, then grilled on the stovetop in a dry non-stick skillet. Requested by husband to repeat soon . . . Thanks for posting !

FlemishMinx July 30, 2004

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