Hubby and I love barbecue chicken, we not big fried chicken lovers nor do we eat chicken that's not boneless and skinless. I grew up on fried chicken with the skin but as I got older I liked it better without. So we stick to the white meat and the other thing I love about boneless, skinless chicken is it doesn't take long to cook. You know how I scream about not having enough time in my schedule so anything that helps me get the meal on the table faster, I'm all for!! This dish surely qualifies!! I like to serve this up with potato salad!
Ingredients:
4 whole chicken breasts, halved or use chicken cutlets
Marinade:
4 tbsp. oil
1 tbsp. brown sugar
1 tsp. dried thyme or basil leaves
Dash pepper
2 tbsp. lemon juice
2 cloves garlic, minced or pressed
3 whole cloves
Preparation:
Wash chicken breasts, pat dry. Blend together oil, soy sauce, lemon juice and brown sugar. Place chicken in a single layer in a glass dish. Sprinkle with garlic, pepper, thyme or basil leaves and cloves. Pour marinade over chicken. Let stand in refrigerator for 4 hours, turning breasts over from time to time. Preheat barbecue grill.
Place chicken breasts on grill, baste with marinade. Grill for about 5 minutes on one side, turn - grill another 5-9 minutes until chicken is fork tender and juices run clear when pierced with fork and chicken lightly brown. Don't overcook. Garnish with fresh thyme or basil leaves or parsley.
Note: If you don't have a grill, you can pan fry the chicken with a little oil and continue basting with marinade turning over until chicken is done! Serve with rice or potato salad!
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Kim McDougal,
Owner of ORMG