Grilled Marinated Chicken
Adapted from The New Elegant but Easy Cookbook
1/4 cup plus 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/4 cup Aunt Mary's Italian White Wine Vinegar
1½ Tbsp coarsely grated ginger
1/2 Tbsp DLM Ground Coriander
1/2 Tbsp DLM Ground Cumin
1½ Tbsp DLM Dijon Mustard
Freshly ground pepper
4 DLM Chicken Breast halves
Combine the oil, vinegar, ginger, coriander, cumin, mustard, and pepper; blend well. Place the chicken breasts in a zip-lock bag, and pour all but 2 tablespoons of marinade over the chicken, making sure all pieces are coated. Refrigerate and marinate for 1/2 to 2 hours.
Remove the chicken from the marinade, and grill over medium heat, basting with the reserved marinade.
Makes 4 servings