Serves 4
Chicken Breasts With Soy And Mustard Marinade
- Prep Time 10 Minutes
- Cooking Time 30 Min Including Resting
- Method Direct Heat
Ingredients
- 1/2 Cup Dry White Wine
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Fresh Lemon Juice
- 2 Teaspoons Hot Chili Oil
- 2 Teaspoons Dark Sesame Oil
- 4 Boneless Chicken Breast Halves (With Skin), About 170G Each
Instructions
- In A Medium Bowl, Whisk The Marinade Ingredients.
- Place The Chicken In A Large, Resealable Plastic Bag And Pour In The Marinade. Press Out The Air And Seal The Bag Tightly. Turn The Bag To Distribute The Marinade, Place The Bag In A Bowl, And Refrigerate For 2 To 3 Hours.
- Remove The Chicken From The Bag And Discard The Marinade. Grill Over Direct Medium Heat (180°C To 230°C), Skin Side Down First, Until The Meat Is Firm To The Touch And No Longer Pink In The Center, 8 To 12 Minutes, Turning Once. Keep The Lid Closed As Often As Possible During Grilling. Serve Warm.
- Marinating Time: 2-3 Hours
- Preparation Time: 10 Minutes
- Braai Time: 8-12 Minutes
- Total Time: 30 Min Including Resting
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Core Temperature: 75°C
- Equipment: Snapcheck Thermometer, Precision Grill Tongs
What Do You Need? Recommened Tools
Snapcheck Thermometer
R1,199.00
Precision Grill Tongs
R549.00
