Serves 4

Chicken Breasts With Soy And Mustard Marinade

  • Prep Time 10 Minutes
  • Cooking Time 30 Min Including Resting
  • Method Direct Heat
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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

Nutrition

Instructions

  1. In A Medium Bowl, Whisk The Marinade Ingredients.
  2. 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.
  3. 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

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