Prep 10 mins
Cook 15 mins
The marinade for this chicken is delicious and the recipe makes a large quantity. Freeze half for later use or make just half the marinade. Try using a sweet onion for a sweeter flavour. From Weber's Real Grilling.
- Place all but the chicken breasts in a food processor or blender. Process until smooth.
- Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
- Refrigerate chicken for 4 to 6 hours, turning once or twice.
- Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
- The marinade may also be used for wings baked in the oven.
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.
This is a terrific marinade. It goes together quickly and has a unique flaver. I used honey mustard because it was all I had on hand. Also baked it in the oven at 425 for about 15 minutes, turning once. I'm going to try this as an OAMC dump recipe.
We thought this chicken tasted outstanding! After reading your intro to the recipe, I halved the marinade. I wish I had made the entire batch because we loved it and I think it would have been great to dip the cooked chicken into, but that's really no big deal. The chicken was juicy and tender. No one flavor was overpowering~each ingredient complimented the other just perfectly. I also loved the hint of lemon. We grilled the breasts outside and I can see making this recipe regularly this summer. Thanks so much Cookin-jo!