Marinades by Lucy Vaserfirer

Author:Lucy Vaserfirer
Language: eng
Format: epub
Publisher: Harvard Common Press

SUGGESTED USES: chicken breasts, pork chops, or beef steaks (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), grilled

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GRILLED CHICKEN BREASTS

FOR 4 SERVINGS, add 4 boneless, skinless chicken breasts (about 8 ounces each), pounded to an even thickness of ½ to ¾ inch, to the Mojito Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.

Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 10 to 12 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before serving.

Serve these chicken breasts with Cuban beans and rice.

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