Marinated Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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In Columbus, Ohio, Linda Fisher brings international flair to her barbecues with an Indian-inspired marinade and basting sauce. If you're not in the mood for chicken, use turkey tenderloins instead. Ingredients:
1 teaspoon chicken bouillon granules |
1/2 cup warm apple juice |
1 cup white wine or chicken broth |
2 to 4 tablespoons olive oil |
1 to 2 tablespoons curry powder |
2 teaspoons celery salt |
2 teaspoons soy sauce |
1 garlic clove, peeled and sliced |
6 bone-in chicken breast halves (6 ounces each) |
Directions:
1. In a small bowl, dissolve bouillon in apple juice. Add the wine, oil, curry powder, celery salt, soy sauce and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from chicken. Grill, covered, over medium heat for 35-40 minutes or until a meat thermometer reads 170°, turning and basting occasionally with reserved marinade. Yield: 6 servings.
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