Recipe By : Sharon Barbour
Serving Size : 8 Preparation Time :2:00
Categories : Chicken & Poultry Cornellier Classics
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cl Garlic -- pressed
1/3 c Brown sugar
1/3 c Apple cider vinegar
1/4 c Dijon mustard
1/4 c Hot sauce or honey mustard
2 ts Dried thyme
2 ts Dried tarragon
8 Chicken breast halves --
- boneless, skinless
Whisk all ingredients together and marinate the chicken for at least
1 hour. Grill over hot coals.
Do not use the leftover marinade as a basting or serving sauce for
the chicken. Because it has been in contact with the raw chicken, you
run the risk of salmonella by using the uncooked marinade.
Serving ideas: Serve over pasta/rice/quinoa, or make sandwiches.
Notes:
The sugars in the marinade turn the finished chicken a beautiful deep
brown on the outside. Although my favorite way to prepare these is to
grill them, you can also double the amount of marinade and cook them
in a nonstick skillet or bake them in the oven. For a real treat,
replace the honey mustard with Home-Style Inner Beauty Sauce. Yum!
