Tuesday, January 1, 2008

CHICKEN Nancy's Asian Marinade

Asian Marinated Grilled Chicken Breasts
Source of Recipe - Nancy

5 LBS boneless skinless chicken breasts


1 C veg. oil
¼ C sesame oil
¾ C soy sauce
1/3 C minced garlic
¼ C minced ginger
2/3 C minced cilantro
5-6 green onions, thinly sliced
1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160°.

Note from Nancy: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed.
Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo.

Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower kernels, rice noodles and a sweet sour dressing.

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