Weber's Chicken Breasts with Soy & Mustard Marinade

[Jeanne Tuger]

Prep:

Marinate the chicken for 12 to 24 hours before grilling. This recipe also works well for pork chops. Makes 4 servings.

 

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 marinade ingredients. Rinse chicken breasts under cold water and pat dry with paper towels. Place chicken breasts in a large, resealable plastic bag and pour in marinade. Press out air and seal bag tightly. Turn bag to distribute marinade, place bag in a bowl and refrigerate for at least 12 hours or up to 24 hours. Remove chicken breasts from bag and discard marinade.Grill over medium heat until chicken is firm and juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Serve warm with green beans, if desired. ©Courtesy Weber-Stephen Products Co. Used with permission