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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Chicken marinated in this fuss-free mixture comes out tender and tangy, informs Nancy Ode of Sherman, South Dakota. Its mild curry flavor is equally good on pork, she assures, but I marinate it for an hour or two longer for the best results. Ingredients:
1/2 cup sugar |
1/2 cup white vinegar |
1/3 cup ketchup |
1 tablespoon worcestershire sauce |
1/2 teaspoon ground mustard |
1/2 teaspoon paprika |
1/2 teaspoon curry powder |
1/2 teaspoon garlic salt |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
Directions:
1. In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours.
2. Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 179°. Yield: 4 servings.
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