Marinated Grilled Chicken Breasts
The day before cooking, prepare the marinade.
Mix all the ingredients in a small bowl; whisk
them together. Amounts are approximate. Don't
be afraid to overspice; the chicken will absorb
very little of the flavor.
- Boneless skinless chicken breasts
- .25 cup Olive Oil
- .25 cup Balsamic Vinegar
- .25 cup Cream Sherry
- 4 cloves Fresh garlic, diced finely
- .125 cup Sugar
- 5 Tbs Soy Sauce
- Ground Black Pepper
- Optional: hot peppers: serreno, habenero, etc. (finely diced or pureed)
Clean the chicken and put it in a ziplock bag
with the marinade. Mix well and seal, removing
Grill for 15 minutes or so on medium heat, flipping
at least once.
The chicken ought to marinate for at least 3 hours
and no more than two days.
May 29, 1996