Sunday, June 13, 2010

Grilled Rosemary Chicken Breasts With Blackberry Mustard Glaze

Super easy and pretty sure this is Lars' favorite chicken dish ever. That said, I only make two so his choices are limited...still pretty good.

4 boneless skinless chicken breast halves
salt & pepper to taste
1/4 cup olive oil
3 tbsp white wine or tarragon vinegar
1 tbsp Soy Sauce
1 clove of garlic minced
2 tsp minced freshly chopped rosemary
1/4 cup seedless blackberry jam
1 tbsp Dijon mustard

Trim the chicken and pound to an even 1/2 inch thickness. Season chicken to taste with salt and pepper and place in a flat baking dish. In a small bowl, combine the olive oil, vinegar, soy sauce, garlic and rosemary. Pour over the chicken, turning to coat. Let stand for 30 minutes or cover and refrigerate for 2-3 hours.

In a small bowl stir the blackberry jam and mustard together.

Remove chicken from the marinade and grill for 3-5 minutes per side or until cooked through, brushing with the blackberry mixture for the last minute on each side to glaze.

Serves 4.

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