Ingredients Jump to Instructions ↓

  1. 4 Boneless chicken breast halves with skin - (abt 6 oz ea) Marinade

  2. 1/2 cup 118ml Dry white wine

  3. 2 tablespoons 30ml Soy sauce

  4. 2 tablespoons 30ml Dijon mustard

  5. 1 tablespoon 15ml Lemon juice

  6. 2 teaspoons 10ml Hot chili oil

  7. 2 teaspoons 10ml Dark sesame oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the Marinade: In a medium bowl whisk together all the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for at least 12 hours or as long as 24 hours. Remove the chicken breasts from the bag and discard the marinade. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Serve warm with green beans, if desired. This recipe yields 4 servings. Wine Recommendation: Open a bottle of red wine with lots of fruit, like a California Cabernet Sauvignon. Beer Recommendation: A Vienna-style malt with a spicy sweetness is tremendous here.


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