android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber's Real Grilling™ by Jamie Purviance

Chicken Breasts with Soy and Mustard Marinade

  • People

    Serves 4

  • Prep Time

    5 min.

  • Marinating Time

    2 to 3 h

  • Grilling Time

    8 to 12 min.

People
Serves 4
Prep Time
5 min.
Marinating Time
2 to 3 h
Grilling Time
8 to 12 min.

the Ingredients

20151023095400 Row Poultry 14

Marinade

  • 120 millilitres dry white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons hot chili oil
  • 2 teaspoons toasted sesame oil
 
  • 4 boneless chicken breast halves (with skin), each about 225 grams

Instructions

  • 01 In a medium bowl whisk the marinade ingredients.
  • 02 Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 2 to 3 hours.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 04 Remove the chicken from the bag and discard the marinade. Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, skin-side down first, with the lid closed, until the meat is firm to the touch and no longer pink in the centre, 8 to 12 minutes, turning once or twice. If flare-ups occur, move the chicken to indirect heat. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
Ingredients
Instructions