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