Laura's Grilled Chicken
Serves 4
3 boneless chicken breasts (approximately three breasts)
100 ml balsamic vinegar
200 ml olive oil
30 ml prepared mustard
Optional additions: 50 ml soy sauce, a few dashes of Tabasco, 50 ml red wine vinegar, juice of one lemon, chopped fresh herbs
Take chicken breasts out of package and remove the chicken "tender", that piece of chicken meat that lies on top of the breast meat that has a tendon running through it. Remove and discard the top of the chicken tender to take off the worst of the tendon.
Put the chicken breast near the edge of the cutting board and place the cutting board near the edge of the bench top. Place the palm of your non-cutting hand on top of the breast and compress lightly as you slice the breast horizontally to create two thinner breasts.
Place all chicken in a zipper storage bag.
In a bowl or plastic container mix balsamic vinegar, oil and mustard as well as any optional ingredients to create marinade. Whisk vigorously to combine.
30-45 minutes before you want to eat pour marinade into bag with chicken. You will probably not need to use all of the liquid, just make sure there is enough to coat all pieces. Squeeze out air, close bag, and squidge the bag around to make sure all pieces are coated in all sides. Place in refrigerator.
After 15 minutes heat grill on high and let it heat up thoroughly. Put chicken on the grill and close the lid. Turn after a few minutes, being sure to close the lid.
Serve with left over marinade as sauce.
Variations:
- Serve on shell rolls that have been sliced open and sprayed with oil, place rolls on grill for a minute to crisp just before removing chicken from grill.
- Serve over salad. Slice breast meat on the diagonal and across the grain in 1-cm wide strips
- Serve with sesame or sate sauce