Main Dishes |
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Sweet and Sour Grilled Chicken - 2005
Recipe courtesy of Ginny Shonk
INGREDIENTS
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.
- 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.