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Chicken Breasts with Soy and Mustard Marinade


 

Open a bottle of red wine with lots of fruit, like a California Cabernet Sauvignon.

A Vienna-style malt with a spicy sweetness is tremendous here. 		 
Every ingredient in this marinade adds up to all the difference in this chicken of unusually tasty character. This combination also works well with pork chops.

For the marinade:

1/2 cup dry white wine
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons hot chili oil
2 teaspoons dark sesame oil
 
4 boneless chicken breast halves (with skin), about 6 ounces each


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.

Makes 4 servings.