Marinated, Grilled Chicken Breasts, II
Total time: 30 minutes
I have a number of different marinades for chicken. I decided it was easier to number them than come up with unique names. They only need to marinate as long as it takes to get the grill ready... but longer is fine! We prefer slicing chicken, rather than serving the whole breast - nicer presentation.
Ingredients:
- 2 chicken breasts, boneless, skinless, 350gr, 12.4oz
- 2 tsp soy sauce, 10.5gr, .37oz
- 2 tbs red wine vinegar, 30gr, 1.05oz
- 3 tbs ketchup, 45gr, 1.58oz
- 2 tbs olive oil, 27gr, .95oz
- 1/4 tsp garlic powder
- 1/2 tsp oregano
Instructions:
- In a small bowl whisk together soy sauce, ketchup, vinegar, oil, garlic and oregano.
- Put chicken breasts in a glass baking dish and pour marinade over. Let marinate for 15 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with any leftover marinade.
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade.
- Remove chicken, slice at an angle in 1/4" (.6cm) slices and serve.
---------------------------------------------------------
| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 546 / 273 Total Carbohydrates: 6 / 3 Dietary Fiber: 0 / 0 Total Fat: 23 / 11.5 Saturated Fat: 4 / 2 Cholesterol: 224 / 112 Protein: 75 / 37.5 Calcium: 24 / 12 Sodium: 958 / 479 |
General Technical Details and Disclaimer:
Note: Nutrition info assumes 50% of marinade is eaten.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
