Chicken Breasts With Soy And Mustard Marinade

Recipe Ingredients

4		Boneless chicken breast halves with skin - (abt 6 oz ea)
		Marinade
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Hot chili oil
2 teaspoons	10ml	Dark sesame oil

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.

Source:
Weber's Recipes at http://www.weber.com

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