Grilled Chicken
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| Fri, 06-18-2004 - 9:51am |
Great next day cold, over salad, for lunch!
* * * * *
Process in food processor or blender:
1/4 c. fresh parsley (no need to chop ahead of time)
3 cloves garlic
1 large shallot
1 teaspoon herbes de Provence (buy it in spice section)
1 tablespoon fresh thyme leaves
3 tablespoons dijon justard
juice of 1 lemon
some seasoned salt if you want
* * * * *
Gradually add 6 tablespoons olive oil till mixed in (I put in the top of the cuisinart so it dripped through the small hole, with machine running.). Salt & pepper to taste.
Pour marinade into a ziplock bag or into a casserole dish.
Marinate 4 boneless, skinless chicken breast halves several hours or overnight.
Preheat grill on high for 5 minutes. Put chicken on, decrease heat to medium, and grill for 7 minutes per side or till done (internal temperature at 170)
After you turn them once, you can add more sauce. Just be sure to throw away any uncooked sauce you don't use to avoid food poisoning from the raw chicken.
(I used whole breasts and ended up finishing them in the microwave.)
Enjoy! I bet these would also be nice to bring cold to a picnic, the beach, outdoor concert/play, etc.
Rebecca
| Sat, 07-10-2004 - 10:11am |
| Tue, 07-20-2004 - 10:35am |
