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Main Dishes

Sweet and Sour Grilled Chicken - 2005
​​​Recipe courtesy of Ginny Shonk

INGREDIENTS
  • 2 garlic cloves -- crushed
  • 2 tablespoons  balsamic vinegar
  • juice of 1/2 of a lime
  • juice of 1/2 of a lemon
  • 1/3 cup  light brown sugar -- * see note
  • 2 tablespoons  Dijon mustard
  • 1/3 cup  honey
  • 1 teaspoon  salt
  • ½ teaspoon  black pepper
  • 4 tablespoons  olive oil
  • whole or half chicken breasts -- optional
  • Italian parsley -- optional

​PREPARATION
Whisk together garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, salt and pepper.  Whisk in olive oil.  Divide sauce into thirds, one portion for basting, one for dipping sauce and add chicken to the remaining portion and turn to coat. Grill for 4 to 5 min per side, or until juices run clear.  During the last minutes of cooking, baste the chicken with reserved sauce to glaze it. Serve the other reserved portion of marinade for dipping.

For sugar-free, Ginny uses two Splenda packets in place of brown sugar.

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  • Home
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