Gene Molina's Grilled Chicken Verjus

Recipe Ingredients

6 tablespoons	90ml	Chicken cutlets (large)
2 cups	474ml	Verjus
		= (tart, unfermented grape juice)
2		Garlic cloves - chopped (medium)
1/2 cup	31g / 1.1oz	Minced red onion
1/2 cup	118ml	Olive oil
1/4 cup	59ml	Wine vinegar
1 teaspoon	5ml	Freshly-ground black pepper
2 teaspoons	10ml	Salt
		Fresh thyme - to taste
		Fresh rosemary - to taste

Recipe Instructions

Butterfly chicken cutlets and place in a nonreactive bowl.

Combine verjus, garlic, onion, oil, vinegar, pepper, salt, thyme and rosemary. Pour over chicken breasts, making sure that all chicken surfaces are exposed to liquid. Let sit at least 3 hours, covered, in refrigerator; overnight is better.

Prepare grill and grill chicken over high heat; twist breast 90 degrees on grill surface after 2 minutes in order to achieve cross-hatching pattern. Turn pieces over and repeat, cooking until flesh in the center of the cutlets just turns white. Place on platter and serve with grilled vegetables.

This recipe yields 6 to 8 servings.

Source:
Newsday, 10-12-1999

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