Asian-Style Grilled Chicken
Source of Recipe
Jo Gainey
1/4 cup olive oil
1 tablespoon soy sauce
2 cloves garlic, crushed
1 Tablespoon minced fresh ginger
1 Tablespoon Dijon mustard
1 packet Splenda
freshly ground black pepper to taste
6 boneless chicken breasts, cut into "fingers" (or use about 18 boneless
thigh pieces)
Cooking Instructions
1. In a Zip lock plastic bag place the oil, soy sauce, garlic, ginger,
mustard, Splenda and pepper, add the chicken breasts. Refrigerate for at
least 30 minutes or overnight turning occasionally.
2. Preheat the grill.
3. Grill the strips for 5 to 6 minutes on each side, depending on
the thickness. Let the chicken rest on a plate for 1 or 2 minutes before
serving.
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