17
ON THE FLAT GRILL
Marinated Grilled Chicken
Griddler
™
Function: Flat
Selector: Grill/Panini
Plates: Grill
Makes 6 servings
1/4
cup (50 ml) extra virgin olive oil
1/4
cup (50 ml) balsamic vinegar
1/4
cup (50 ml) red currant jelly
1
tablespoon (15 ml) Dijon-style mustard
1
tablespoon (15 ml) fresh lemon juice
1/2
tablespoon (7 ml) finely minced garlic
2
teaspoons (10 ml) light soy sauce
1/4
teaspoon (1 ml) ground coriander
1/4
teaspoon (1 ml) ground cumin
1/4
teaspoon (1 ml) ground ginger
2-3
dashes hot sauce, such as Tabasco
®
6
boneless, skinless chicken breast halves
Place the oil, vinegar, jelly, mustard, lemon juice, garlic, soy, coriander, cumin, ginger,
and hot sauce in a medium bowl. Stir with a whisk until smooth.
(This may also be done in a food processor, blender or chopper/grinder.)
Remove the tenders from the chicken and reserve for another use. Place a
chicken breast between 2 sheets of plastic wrap. Flatten to an even thickness of
1/2 inch (1.25 cm) using a flat pounder; repeat with remaining chicken. Place
chicken in marinade and stir to coat. Cover and refrigerate for 1 to 2 hours
(do not marinate longer than this; the acid will begin to toughen and dry out the
chicken).
Preheat the Griddler
™
on High-Sear. Drain the chicken and discard the marinade
(do not reuse). Arrange 3 drained chicken breast halves evenly spaced on each
side of the grill. Grill for 5 to 6 minutes on each side, until the chicken reaches
an internal temperature of 170°F (77°C). Serve hot or warm.
Nutritional information per serving:
Calories 277 (30% from fat) • carb. 6g • pro. 41g • fat 9g • sat. fat 2g •
chol. 109mg • sod. 200mg • calc. 23mg • fiber 0g
