Thyme-Grilled Chicken Breasts
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Thyme-Grilled Chicken Breasts and Green Salad with Lime Chili Dressing
Photography by David Scott
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 228 |
| pro | 33 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 0 |
| chol | 84 mg |
| sodium | 461 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 7 |
| vit A | 1 |
| folate | 2 |
Chicken breasts pick up flavour from a tangy-sweet marinade in this easy dish.
Ingredients
- 1/2 cup cider vinegar
- 1/4 cup Dijon mustard
- 1/4 cup liquid honey
- 2 tbsp vegetable oil
- 1 tbsp chopped fresh thyme, (or 1/2 tsp/ 2 mL dried)
- 1 tsp each salt and pepper
- 8 boneless skinless chicken breasts
Preparation
In small bowl, whisk together vinegar, mustard, honey, oil, thyme, salt and pepper. Place chicken in resealable plastic bag or shallow dish. Pour in marinade, turning chicken to coat. Seal and refrigerate for at least 4 hours or for up to 24 hours. (Make-ahead: Freeze for up to 2 weeks.)
Remove chicken from marinade. Pour marinade into small saucepan and bring to boil; boil until reduced to thickness of ketchup, about 5 minutes.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, for 6 minutes. Brush with thickened marinade; grill until no longer pink inside, 2 to 4 minutes longer.
Remove chicken from marinade. Pour marinade into small saucepan and bring to boil; boil until reduced to thickness of ketchup, about 5 minutes.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, for 6 minutes. Brush with thickened marinade; grill until no longer pink inside, 2 to 4 minutes longer.
- Keywords : Grill/Barbecue; Chicken;
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